German veal sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Lean, fat-trimmed ground veal shoulder or leg, or lean, fat-trimmed fresh ham steak
2 teaspoons Salt
1 teaspoon Sugar (optional)
1½ teaspoon Rosemary
½ teaspoon Ground coriander or 1 teaspoon coriander seeds
1 teaspoon Prepared mustard
½ teaspoon Dried sage
1 pinch Freshly ground black pepper
1 pinch Cayenne pepper
¼ teaspoon Grated nutmeg
½ cup Crushed ice

Follow recipe directions above (except cook longer if using pork - until cooked all the way through). Sixteen patties, about 75 calories for veal, 80 for ham.

Have the trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side (3 minutes, if frozen). Posted to Digest eat-lf.v097.n172 by The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997

Similar recipes