Veal Sausage

Here is a modified recipe for veal sausage which I found on a website for a Norwegian dairy products company called Tine (Just click on the name to go to the original recipe).

Sausage (7–8 sausages)

500 g veal
100 g beef kidney fat 
100 g Jarlsberg cheese in small cubes (Jarlsberg is a semi hard mild cheese, Mozarella would be a good substitute if you cannot get Jarlsberg)
4 leaves of sage
1 egg white
salt, pepper 

Large sheep casing

Grind the veal, beef kidney fat and sage. Mix in egg white and Jarlsberg
and season with salt and pepper. Stuff the meat into the casing and leave it
in the fridge for 24 hours. Then fry the sausages in oil on medium heat.

Tomato compote

8 ripe plum tomatoes
1 tsp sherry vinegar
2 tbsp olive oil
salt, pepper



This entry was posted in Sausage. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s