Fine Swiss Weisswurst

Yield:	6 Servings
Categories:	Sausage, Veal

3/4	lb	Veal, trimmed, cubed
3/4	lb	Jowl fat, cubed
11	oz	Ice
1	tb	Salt
1	ts	Sugar
1	ts	White pepper
1	ts	Dry mustard
1/4	ts	Mace
1/2	ts	Ginger
1 1/2	ts	Lemon zest (blanched, chopped superfine)
2	tb	Non-fat dry milk powder
		Hog casings for stuffing