c("Grind the veal and pork with a 3/8 in.  (0.95 cm) plate.", "Place the ground meat into a mixing tub and add all remaining ingredients.", "Mix very thoroughly.", "Return to the cooler and chill at least 1 hour.", "Stuff the prepared casings.Tie into 4 in.  (10 cm) links.", "Poach the sausages in good veal stock for the best flavor.", "Cover with the cold stock and heat gently.", "Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.", 
"Cool quickly.", "Dry wrap, and refrigerate for use.")