directions
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1
Add the veal and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Golden Veal Lemon Sausage
ingredients
- 2 pounds ground veal
- 2 tablespoons minced shallots
- 1/2 teaspoon grated lemon zest (rind)
- 1 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 cup fresh bread crumbs
- 1/2 cup milk