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Veal sausages with apple and onion

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Ingredients for 2 servings:

  • 125 g pork belly without rind
  • 250 g veal, e.g. from the shoulder
  • 7.7 g salt
  • ½ g Allspice d’Espelette
  • 1 g harissa
  • 1 pinch(s) of pepper
  • 2 g mixed herbs, frozen (8 herbs from the field)
  • 65 ml mineral water
  • e.g. pig intestine or sheep intestine
  • 1 apple (Braeburn)
  • ½ onion(s)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Soak the casing for 2 hours. Roughly dice the meat and season with salt, allspice, harissa, and pepper. Then mince the mixture first through the coarse grinder, then the fine grinder. Stir in approximately 65 ml of water, followed by the chopped herbs and the finely diced apples and onions. Using the cornucopia, fill the mixture into the casing and twist off the sausages to the desired length. Boil the sausages for 20 minutes at 75°C, then briefly cool. Then slowly roast or grill.

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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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