Homemade Herb Veal Sausage

For the herb veal sausage, wash veal shoulder and turkey cutlets, pat dry and cut into small cubes.

Loosely lay out on a lightly oiled baking sheet. Place in freezer with sweetbreads for 30 minutes.

In the meantime, wash the herbs, shake dry, select if necessary and chop finely. Peel and finely chop the onion, ginger and garlic and cook in a non-stick pan with the butter over medium heat until soft.

Season with salt and pepper and fold in the herbs. Remove the pan from the heat, transfer to a bowl with the fat and let cool. Provide the meat grinder with coarse disc.

Have thin casing ready for stuffing, as well as a shallow pan of hot water. Remove the meat from the freezer, add to the herb mixture in the bowl.

Mix briefly and immediately put through a meat grinder. Change the meat grinder with the sausage spout, put on the casing and fill the mass into the casing. You should end up with 8 sausages.

Put the sausages in hot water for a short time to scald, turn, remove and drain. Fry the sausage in a pan with a little butter and enjoy.

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