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.
|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|
- 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.