Place oats and water in a small saucepan over medium-high heat and bring to a boil
Drain immediately and cool in the refrigerator for 15 minutes.
Add the cooled oatmeal, pork, veal and remaining ingredients to the mixing bin and process until thoroughly blended
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four to six-inch links
Poke several holes down the length of each sausage
Refrigerate and use within three to four days or freeze for later use.
