Salchicha de Ternera (Veal Sausage)

Small Spanish fresh sausages made from veal.

Veal700 g1.54 lb
Pork belly, fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Pepper, white4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Water, cold60 ml2 oz fl
  1. Grind beef and fat through 10 mm (3/8") plate.
  2. Grind fat through 10 mm (3/8") plate.
  3. Grind beef, adding salt and spices through 3 mm (1/8") plate or emulsify in food processor adding 60 ml of cold water.
  4. Mix emulsified paste with fat.
  5. Stuff into 18 mm sheep casings, forming links 10-12 cm (4-5") long.
  6. Refrigerate. Cook fully before serving.

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