Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Fresh white bread crumbs |
| ½ cup | Milk |
| 2½ pounds | Lean veal, preferably shoulder, chilled |
| 2½ pounds | Pork belly or fatty pork butt, chilled |
| 1 tablespoon | Plus 2 tsp salt |
| 1 teaspoon | Freshly ground white pepper |
| 1½ teaspoon | Freshly ground nutmeg |
| 8 \N | Yards prepared casings, about 4 oz. |
| 2 tablespoons | Melted salted butter |
In a small bowl, soak the bread crumbs in the milk. Grind the veal and pork belly together, first coarsely and then finely. Place th meat in a large bowl. Add the salt, nutmeg, white pepper and softened bread crumbs. Mix well with your hands until thoroughly blended. Working with about one-quarter of sausage filling at a time (cover the rest and refrigerate the remainder). Stuff the casings loosely with the sausage filling. Pinch and twist into 4 inch links. Refrigerate 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 minutes. Pour off any liquid. Add butter to the pan and cook uncovered, turning, until the sausages are evenly browned. about 10 minutes. (This sausage not suitable for frying as patties.) Posted to EAT-L Digest 05 Mar 97 by kATHERINE L Smith <ksmith3002@...> on Mar 5, 1997