VEAL SAUSAGE
Steps:
- Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely. 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. Transfer to a large plastic zip-top bag and refrigerate overnight. 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. Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. 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. Refrigerate until ready to use. Stuff the sausages and, for best results, refrigerate overnight. Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread. 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.
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Mojammel Hossain
[email protected]This veal sausage recipe is a game-changer! The sausage is incredibly juicy and flavorful, and it has the perfect amount of spice. I'll definitely be making this recipe again.
Luna Moon
[email protected]Meh. The sausage was just okay. I've had better.
Pax Nato
[email protected]I've tried many veal sausage recipes, but this one is by far the best. The sausage is moist and flavorful, with a perfect balance of spices.
Anazia Veronica
[email protected]This veal sausage is amazing! It's so flavorful and juicy. I love the addition of fennel seeds and garlic. This is definitely a recipe I'll be making again and again.
Mayura Madhusanka
[email protected]Not impressed. The sausage was dry and lacked flavor.
kinza Noor
[email protected]This recipe is a keeper! The sausage is juicy, flavorful, and has a nice snap to it. I'll definitely be making this again.
brian Muriithi
[email protected]Just ok. The sausage was a bit too fatty for my taste.
MD:Limon Khan.
[email protected]I've made this veal sausage several times now, and it's always turned out great. It's a delicious and versatile sausage that can be used in a variety of dishes.
Zeeban Lama
[email protected]I found this recipe to be a bit too complicated. There were a lot of ingredients and steps involved, and I ended up with a mediocre sausage.
Sani Abbas
[email protected]This is my go-to veal sausage recipe. It's always a hit with my friends and family. The sausage is juicy, flavorful, and has a nice snap to it.
Mustafa Elmasry
[email protected]Not bad, but not great. The sausage was a bit dry and bland.
Samiulislam Maruf
[email protected]Easy to make and delicious! The sausage has a wonderful flavor and texture.
Dintle Moeketsi
[email protected]Followed the recipe exactly and got fantastic results. The sausage was juicy, flavorful, and had a nice snap to it. I'll be making this again for sure.
Sir Jude
[email protected]This recipe failed spectacularly. The sausage wouldn't hold together, and it ended up being a greasy mess. I would not recommend this recipe to anyone.
Textnow Windscribe
[email protected]This veal sausage recipe is a winner! It was easy to follow, and the sausage turned out great. I especially liked the addition of fennel seeds, which gave the sausage a nice flavor.
Lori Filippone
[email protected]I recently made this veal sausage, and it was a huge hit with my family! The flavor was amazing, and the sausage was perfectly cooked. Will definitely be making this again!