A smoked, scalded sausage made from veal and pork, or spiced beef and pork, finely minced (US: ground) with back fat and spices such as nutmeg, coriander (US: cilantro), ginger and garlic, lemon juice, eggs and milk. It resembles a large, fat frankfurter and is in cooked the same way and served hot. Eaten in spring. American versions would have additional eggs, sometimes milk, leeks or chives.