OleSmokey Your post got me excited to try this, it’s been on my short list for months. Yesterday I went to store and got 3 pork shoulders (1.79 sale at Frys!). I was looking at the ground meats thinking about the turkey you used , when I saw 1 lb ground veal for $8. Pretty high, but 50% less than usual…
Anyway, I grabbed a couple pounds and will try making this with maybe 30% veal.
What recipe did you use? I’m looking at the one from Marianski, or his meatsandsausages dot com site, but worried it may be too bland? White pepper, parsley, chives, lemon zest. I bought the parsley, chives, and a lemon. Did you have any spice thoughts after eating yours?