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Veal sausage

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Ingredients for 1 servings:

  • 400 g veal
  • 300 g pork belly
  • 300 g ice / water
  • 18 g salt (table salt)
  • 2 g pepper
  • 1 g nutmeg
  • 1 g lemon peel, powdered, (candied lemon peel)
  • 1 g Maggi
  • 1 g Fondor
  • 3 g onion powder
  • 3 g cutter aid, according to instructions
  • Intestine (pig small intestines), 28/30 or 30/32

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Cut the meat into pieces suitable for a grinder, mince it, and then finely chop it, adding all the ingredients. Fill into 28/30 or 30/32 pork casings. Boil for 25-30 minutes at 75°C and cool in water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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