Homemade veal sausage – a detailed recipe cooking. 
Photo of the dish: Кэт ТойчTime: 2 hours. Difficulty: easy Quantity: 8 (15 cm.) Sausages B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tsp olive oil
- 4 cloves of garlic, chop
- 1/2 tbsp. chopped shallots – shallots
- 700 gr. veal flesh (scapula), cut into cubes
- 200 gr. pork fat cut into cubes
- 1 tbsp. l red pepper flakes
- 2 tsp fennel seed, fry
- 2 tbsp. l coriander seeds, fry and grind
- 1 tsp Sahara
- Coarse salt
- 1 pork belly 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 to serve
Recipes with similar ingredients: garlic, shallots, veal, pork fat, red pepper flakes, fennel seeds, coriander, pork belly, pickled cucumber, whole grain mustard, bread white
Recipe preparation:
- Heat olive oil in a medium skillet to medium temperature. Add garlic and onions – shallots and fry in within 2 minutes Remove from the stove and cool completely.
- Mix veal and pork fat in a large bowl with onion mixture – shallots, red pepper flakes, fennel seeds, coriander, sugar and 1 tbsp. l salt. Cover with wrap and marinate in refrigerator for 10 hours
- In 30 minutes before starting the mincemeat, place everything tools (including parts of a meat grinder, a bowl from a stationary mixer, nozzle in the form of a scapula and part of a sausage syringe) in freezer.
- Insert a perforated disc with small holes. Skip the marinated meat twice through a meat grinder into the chilled bowl of the mixer. Refrigerate for 30 minutes, then set the bowl in the mixer and mix the stuffing at medium speed in 45 to 60 seconds
- Stuff the belly with minced meat and refrigerate overnight.
- Before cooking, pierce each sausage in several places. Fry sausage at medium temperature, turning, until until the minced meat in the center warms up to 65 ° C., 10 – 12 min
- Serve sausages with gherkins, mustard and bread.
