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Ingredients
- 1 c. Fresh white bread crumbs
- 1/2 c. Lowfat milk
- 2 1/2 lb Lean veal, preferably shoulder, chilled
- 2 1/2 lb Pork belly or possibly fatty pork butt, chilled
- 1 Tbsp. Plus 2 tsp salt
- 1 tsp Freshly grnd white pepper
- 1 1/2 tsp Freshly grnd nutmeg
- 8 x Yards prepared casings, about 4 ounce.
- 2 Tbsp. Melted salted butter
Directions
- In a small bowl, soak the bread crumbs in the lowfat milk. Grind the veal and pork belly together, first coarsely and then finely. Place th meat in a large bowl. Add in the salt, nutmeg, white pepper and softened bread crumbs. Mix well with your hands till thoroughly blended. Working with about one-quarter of sausage filling at a time (cover the rest and chill the remainder). Stuff the casings loosely with the sausage filling. Healthy pinch and twist into 4 inch links. Chill the first ones while doing the rest. To cook, prick the sausages all over to prevent the skins from bursting. Place as many sausages in a skillet as will fit in a single layer without crowding. Pour in about one-half inch of water, cover and simmer over low heat for 20 min. Pour off any liquid. Add in butter to the pan and cook uncovered, turning, till the sausages are proportionately browned. about 10 min. (This sausage not suitable for frying as patties.)
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