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1 c Fresh white bread crumbs
1/2 c Milk
2 1/2 lb Lean veal, preferably
Shoulder, chilled
2 1/2 lb Pork belly or fatty pork
Butt, chilled
1 Tlbs plus 2 tsp salt
1 ts Freshly ground white pepper
1 1/2 ts Freshly ground nutmeg
8 Yards prepared casings,
About 4 oz.
2 Tlbs 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.)
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