Veal and Lemon Sausage in Caramelised Sugar

An unusual sausage, origins are Jewish and it is belived to have been for Passover Holidays.
1/2 kilo lean veal, ground
2 tsp. salt
1/4 tsp. lemon rind, grated
sausage casings as required
2 Tbsp. sugar
juice of 1 large lemon
In a mixing bowl season the veal with the salt and lemon rind and mix thoroughly.
Stuff into a sausage casing making one long sausage.
Hang to dry for 3 – 4 hours.

Put the sausage in a heavy skillet and pour over cup water.
Add the sugar and lemon juice and cook over a low flame turning often until the sugar is caramelized and all of the liquid is absorbed.

Cut into pieces and serve hot.
(Serves 6 – 8 as an appetizer).
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