Veal Sausage
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Extra-Virgin Olive Oil4 cloves
Garlic (minced)1 cup
Shallot (minced)680 g
Veal (shoulder, cubed)450 g
Pork (fatback, cubed)1 tbsp
Red Pepper Flake2 tsps
Fennel Seed (toasted)1 tsp
SugarDirections:
1
Heat the olive oil in a medium skillet over medium-low heat
2
Add the garlic and shallot and cook until translucent, about 2 minutes
3
Remove from the heat and let cool completely
4
Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl
5
Transfer to a large plastic zip-top bag and refrigerate overnight
6
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill
7
Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer
8
Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds
9
Refrigerate until ready to use
10
Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight
11
Before cooking, pierce each sausage several times with a pin
12
Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes
13
(You can also pan-fry or broil the sausages
14
) Serve with cornichons, mustard and bread
15
If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying
16
Photograph by Kat Teutsch