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, 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 veal and pork belly through 4-5 mm (3/16-1/4”) plate.
  2. 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.
  3. Mix ground meats with all ingredients.
  4. Stuff into 26-28 mm casings. Leave in a coil or tie off into 20 cm (8”) links.
  5. Refrigerate.
Cook fully before serving by grilling or frying.

Veal sausage with lemon zest

Pork sausage with lemon zest

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