ok englishguy here goes,
this is a recipe i made up for my florida wife.
all measurments are in pounds and ounces mainly because i am to lazy to convert to that nasty metric which is so much easier to use but isnt used here lol. but i do know that a key is 2.2 pounds from my hippie days in the 60's
2 Greyhounds frankfurters
5 lb pork, lean, 1" cubes
2 lb beef, lean, 1" cubes
1 lb 12 oz gator, tail, 1" cubes
1 lb 4 oz pork fat, 1/2" cubes
1 1/4 cup onion, fine minced
6 each garlic cloves, fine minced
2 Tbs coriander, ground
1 1/4 tsp marjoram, dried
1 1/4 tsp mace, ground
1 Tbs mustard, ground (colemans is best)
2 Tbs paprika, ground
2 Tbs black pepper, ground
5 each egg whites
2 Tbs sugar, granulated
1 1/4 cup milk, whole
2 Tbs salt, kosher
3 tsp Prague powder #1
15 feet (5 meters) casing, 34mm, lamb is best pork is ok.
1- puree onion, garlic, coriander, marjoram, mace, mustard, paprika and milk.
2-mix into puree egg whites and pepper and chill this mixture.
3-grind meat coarsely and chill
4- grind fat coarsely and chill
5-mix by hand meat and fat together and chill for 1 hour.
6-grind the mixture fine and rechill.
7-mix in the herb puree from step 1 by hand and rechill
8-grind on a fine plate
9- mix by hand into this the sugar and prague powder #1 and rechill 30 mins.
stuff into 34mm lamb casing use 6" for a length or whatever you prefer.
parcook 20 min in 175 degree water and shock in an ice bath.
english the reason you see all the rechill in the recipe is that i live in florida and it is hot here. as you know the whole key to a fine sausage is to never let the fat get hot or it will smear and ruin the texture.
hope this helps you but where you can gator over there is beyound me but i bet you can find a colony that has crocodiles( just kidding)
jack