1 1/2 lb. lean boneless pork
1/2 lb. boneless veal
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1 tbsp. mustard seed
1/4 c. crushed ice
Casing (available prepackaged or from a butcher)

Rinse casing well. Run water through casing also. Cut meat into small chunks. Grind meat with seasonings and ice; mix well. Using attachment on meat grinder, stuff mixture into casing.

Place in a saucepan and cover with cold water. Bring to a boil and then simmer, uncovered, for 25 minutes. Sausage may be smoked in a smoker according to manufacturer's directions.