Kjøttpølse (meat sausage)

Instructions

1. Cut the meat, back fat and onion into chunks and put them in the freezer for 30 minutes so they are well chilled.
2. Pass everything through a fine-plate mincer, twice if possible.
3. Mix the filling with the salt, sugar and spices, then work it vigorously while gradually adding the ice water.
4. Fill the casings with a piping bag without leaving any air, and tie them off every 12 cm.
5. Lightly prick each sausage with a fork.
6. Poach in barely simmering water (about 80 °C) for 35 to 40 minutes, without boiling.
7. Drain, let cool, then serve warm or cold with the mustard.