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Thoroughly combine all the ingredients except the casing.
2
Prepare the casing for stuffing.
3
Using a pastry tube, or other sausage stuffing means, stuff the forcemeat into the casing. Twist it into 6 links of equal length.
4
Place the sausages in a saucepan filled with cold water. Slowly bring the water to 70°C. Poach the sausages for 10 minutes. Drain and cool the sausage in an ice-water bath.
Prep time 
