Schwaninger's Sausage

Pork

4 pounds beef chuck roast
4 pounds pork butt; (boneless)
**GRIND COARSE**
2 tablespoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons white pepper
1 1/2 teaspoons mace
1 teaspoon ground ginger
**about 1.5 cups cold water (use enough water to get a good consistency)**

Mix well I stuff them into hog casing and twist by hand. Smoke for about 3 hours at 115F. Simmer in hot (170) water until they float (You can just dump them in boiling water taken off the heat and then turn the flame to the smallest it will go).