Meats and Sausages
Saucisse de Veau au Citron (Veal Sausage with Lemon Zest)
A French fresh finely comminuted veal sausage with lemon zest. Served grilled or fried. Veal may be replaced with lean pork.
Meats | Metric | US |
---|---|---|
Veal, lean | 600 g | 1.32 lb |
Pork belly | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 15 g | 2.5 tsp |
Black pepper | 3.0 g | 1.5 tsp |
Nutmeg | 0.5 g | ¼ tsp |
Finely diced shallot | 30 g | 1 shallot |
Lemon zest | 6.0 g | 2 tsp |
Instructions
- Grind veal and pork belly through 4-5 mm (3/16-1/4”) plate.
- Peel the lemon skin from end to end. Be careful only to remove a thin strip of peel, avoiding the bitter, white pith. Chop the strips finely OR grate the lemon skin finely with a grater. Avoide the bitter, white pith.
- Mix ground meats with all ingredients.
- Stuff into 26-28 mm casings. Leave in a coil or tie off into 20 cm (8”) links.
- Refrigerate.