Pork curry sausage is an emulsified and cooked sausage

Materials	lean pork, 60% fat pork trimmings, 20% back fat or fat pork trimmings, 20%	3.00 kg (6.60 lb) 1.00 kg (2.20 lb) 1.00 kg (2.20 lb)
Ingredients	salt, 1.8 % white pepper curry powder mace ginger cardamom grated lemon peel non fat dry milk. 3% flaked ice or cold water 15%	90 g (5 Tbsp) 5 g (2 tsp) 10 g (5 tsp) 5 g (5 tsp) 5 g (5 tsp) 12.5 g (6 tsp) 5 g (2 tsp), about 1 lemon 150 g (5 oz) 750 mg (3 cups)
Instructions	1. Keep lean meats separate from fat trimmings. Grind lean meats through 3/16" plate (5 mm). Refreeze and grind again. Refreeze again and grind through 1/8" (3 mm) plate. Grind fat trimmings through 1/8" (3 mm) plate, refreeze and grind again. 2. Mix lean ground pork with all ingredients adding 250 ml (1 cup) of cold water. Add ground fat pork and 1 cup of cold water and mix well. Add fat trimmings and the last cup of water and mix everything well together. 3. Stuff firmly into 28-32 mm hog casings. Form 4-5" (10-12 cm) long links. 4. Cook in hot water, at 75º C (167º F) until internal meat temperature reaches 154-158º F (68-70º C). This should take about 15 minutes. 7. Shower with cold water for 5 minutes. 8. Keep in a refrigerator.
Notes	Grate the outside of the lemon only, not the inner white skin Non fat dry milk is used to help bind water. If beef is added to the recipe (40% or more) you may skip non fat dry milk if you like as beef exhibits excellent water binding properties.