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.

Calories: 330

Servings: 10

Prep time: 30 minutes

Cook time: 27 minutes

Nutritional information

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.

Notes

Cook fully before serving by grilling or frying.

Pork sausage with lemon zest

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