Chop your leeks and sauté in a small skillet with some olive oil till they become soft. Allow them to cool completely.
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the rest of the ingredients (except the nonfat dry milk powder) to your meat and mix well. Refrigerate covered overnight.
The next day place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
rehydrate and clean your casings
Grind your very chilled meat mixture on a 6mm plate
Add the nonfat dry milk powder chilled ground meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Stuff your mince meat into the casings, link, and prick out any air pockets.
Cook and enjoy