Steps

• Step 1

  Combine salt, Instacure #1, nutmeg, mace and ginger in a large pitcher or small bowl. Add the milk and eggs. Beat until well combined. Pour the egg mixture over the ground meat and mix gently. Using your hands, mix in the milk powder until evenly distributed.

  Ingredients

  • 2 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1 Teaspoon The Sausage Maker Instacure #1

  • 1 Tablespoon ground nutmeg

  • 2 Teaspoon ground mace

  • 1 Teaspoon ground ginger

  • 4 Pound ground pork, 80% lean

  • 1 Pound ground veal or ground beef

  • 2 Large eggs

  • 1 Cup nonfat dry milk powder

• Step 2

  Form the meat into sausage links, roughly 4 to 6 inches in length.

• Step 3

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  225 ˚F / 107 ˚C

• Step 4

  Smoke for approximately 2 hours, or until the internal temperature reaches 175°F. Serve immediately or refrigerate until ready to serve. Enjoy!

  02:00

  225 ˚F / 107 ˚C

  175 ˚F / 79 ˚C