Tomato sausage is made from pork and veal

Materials	pork, 70% veal, 20% pork jowls (cheeks), you may substitute with bacon, 10%	3.5 kg (7.7 lb) 1.0 kg (2.2lb) 0.5 kg (1.1 lb)
Ingredients	salt, 1.8% nutmeg white pepper, sugar ginger, cracker meal can tomatoes cold water	90 g (5 Tbsp) 10 g (5 tsp) 15 g (2 Tbsp) 30 g (4 Tbsp) 10 g (5 tsp) 300 g (10.5 oz) 1 kg (2.2 lb) 250 ml (1 cup)
Instructions	1. Grind all meat through 3/16" plate (5 mm). 2a. Mix all ingredients with ground meat in a food processor, adding 1 cup cold water. 2b. If no processor available, refreeze meats and grind again through 1/8" (3 mm) plate. Then mix everything together. 3. Stuff into 26-28 mm collagen, hog or sheep casings and form 5" (12 cm) long links 4. Store in a refrigerator or freeze for later use.
Notes	This is a fresh and highly perishable sausage which must be cooked before consumption. The flavor comes from tomatoes so don't overpower with spices. The sausage can be cooked after stuffing: poach in water for 15 min at 85º C (185º F).
	Cracker meal: crumbled or smashed crackers that are either used as topping or as breading. May be substituted with breadcrumbs.