Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Stuffed Veal Sausage

4 servings

Ingredients

• 4 parts lean veal without tendons and veins
• 1 parts bacon or kidney fat
• 4 pcs eggs
• 4 tablespoons crushed rusks
• 4 tablespoons cream or white wine
• salt (a little)
• nutmeg (a little)
• butter (a little)

Instructions

1. Finely chop 4 parts lean veal without tendons and veins and 1 part bacon or kidney fat together.
2. For every 1 kg of this meat, add 4 whole eggs, 4 tablespoons of crushed rusks, 4 tablespoons of heavy cream or white wine, along with a little salt and nutmeg.
3. Mix well and fill into a sausage stuffer.
4. In a shallow frying pan or ovenproof dish, melt plenty of butter until golden, press the mixture in a spiral shape, like closely arranged sausages.
5. Drizzle with some golden-brown butter, sprinkle with a little finely crushed rusks, and roast in a hot oven from above and below.

Modernized from a treasured 19th-century German cookbook.