Saucisse de Veau au Citron (Veal Sausage with Auto Zest)

A French beginning cautiously comminuted dogie sausage with auto zest. Served broiled or fried. Dogie may be replaced with angular pork.
Veal, lean600 g1.32 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Black pepper3.0 g1.5 tsp
Nutmeg0.5 g¼ tsp
Finely diced shallot30 g1 shallot
Lemon zest6.0 g2 tsp
  1. Grind dogie and pork abdomen through 4-5 mm (3/16-1/4”) plate.
  2. Peel the auto bark from end to end. Be accurate alone to abolish a attenuate band of peel, alienated the bitter, white pith. Chop the strips cautiously OR abrade the auto bark cautiously with a grater. Avoide the bitter, white pith.
  3. Mix arena meats with all ingredients.
  4. Stuff into 26-28 mm casings. Leave in a braid or tie off into 20 cm (8”) links.
  5. Refrigerate.
Cook absolutely afore confined by assay or frying.

Veal sausage with lemon zest

Pork sausage with auto zest

Available from Amazon

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