Homemade veal sausage

Votes: 11

Photo of the dish: Kat Teutsch

Time: 2 hours.
Complexity: easily
Quantity: 8 (15 cm) sausages

Homemade veal sausage - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp olive oil
4 cloves garlic, chopped
1/2 cup chopped shallots
700 g of veal (shoulder), cut into cubes
200 g pork fat, cut into cubes
1 tbsp red pepper flakes
2 tsp fennel seeds, toasted
2 tbsp coriander seeds, toasted and ground
1 teaspoon of sugar
Coarse salt
1 pork casing, 135 cm long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
Gherkins, for serving
Whole grain mustard, for serving
Toasted bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: garlic, shallots, veal, pork fat, red pepper flakes, fennel seeds, coriander, pork casings, pickled cucumber, whole grain mustard, white bread

Cooking the dish according to the recipe:

In a medium skillet, heat olive oil to medium heat. Add garlic and shallots and cook for 2 minutes. Remove from heat and cool completely.
In a large bowl, combine the veal and pork fat with the shallot mixture and flakes. red pepper, fennel seeds, coriander, sugar, and 1 tablespoon of salt. Cover with plastic wrap and marinate in the refrigerator for 10 hours.

30 minutes before you start preparing the minced meat, place all the tools (including the parts of the meat grinder, the bowl from stand mixer, a spatula-shaped attachment and parts of a sausage stuffer) into the freezer.
Fit a perforated disc with small holes into a meat grinder. Pass the marinated meat through the grinder twice into a chilled mixer bowl. Cool for 30 minutes, then return the bowl to the mixer and blend at medium speed for 45-60 seconds.
Stuff the casing with the minced meat and refrigerate overnight.
Before cooking, pierce each sausage in several places. Cook the sausage at medium heat, turning, until the center reaches 150°F (65°C), 10-12 minutes.
Serve sausages with gherkins, mustard and bread.