Veal and pork sausage
Recipe from Elena Faita
Ingredients
500 gr veal
500 gr pork
15 gr of salt
1 tsp chilli pepper
½ tsp pepper
1 oz white wine
Method
CLEANING THE CASING
Fill a bowl with cold water and the juice of ½ lemon.
Soak the casing for a couple of hours.
Rinse the casings (inside and outside) under running water.
Get the casings ready for filling by making sure that they are not any visible knots.
PREPARING THE MEAT:
Cut your selected meat into a small cubes (2-3”).
Grind the meat using a 10 or 12mm disk.
Weigh your meat carefully and measure the correct amount of spices to be added.
Season the meat with the spices and wine according to the proportions given in the recipe.
Knead the mixture with your hands.
FILLING THE SAUSAGE:
Remove the disk from the grinder and replace it with a funnel.
Split the casings onto the funnel and tie one end with the butcher cord.
Fill the casings by passing the meat through the grinder.
Share