Veal Sausage – Super Tasty & Easy Veal Bratwurst
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this post I’ll show you how to make veal sausage yourself.
It is a great alternative to the classic bratwurst, because it is easy to make and has a unique taste.
I have written down two variants of the veal sausage for you here.
So it doesn’t matter if you prefer the sausage coarse or fine.
There is something for everyone.
You can either read the complete veal sausage recipe or watch the video.
Have fun and good luck making it!
Table of Contents
Veal sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| veal sausage | ||
| veal shoulder/neck | 450 g | 45 % |
| pork belly | 350 g | 35 % |
| pork back fat | 100 g | 10 % |
| semi-frozen milk | 100 ml | 10 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 20 g |
| Cutter Phosphates | 3 g |
| pepper | 1 g |
| mace | 1 g |
| allspice | 0.5 g |
| cardamom | 0.2 g |
| a little grated lemon peel | — |
If you want the sausage super fine you’ll also need:
The equipment to make veal sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. In the beginning you can also add a filler to your grinder or use a modified plastic bottle or funnel.
Sausage casings
Veal sausages are traditionally filled into natural hog casings caliber 28/30.
Make veal sausage – Step-By-Step Instructions
Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is.
Grind the spices into a very fine powder.
Add the spices and lemon peel to the meat and mix it well. The meat should be covered with spices everywhere.
Put it into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
Now you can grind the meat. I used the smallest perforated disc (3 mm). You can also let the sausage go through twice if you want it finer or use a coarser disc. This is completely up to your taste.
6. Standard: Mix everything well for 3 – 5 minutes.
You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
If you want the sausage super fine you do the following:
6. Super fine: Add the ground meat and cutter phosphates to a food processor and blitz it super fine. Add the semi frozen milk gradually.
Now put the casing onto your sausage stuffer and fill the mass into the casings. Make sure that there is trapped as little air as possible.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now it’s time to link the sausages. You can decide for yourself how big your veal sausages should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
Cut the individual links apart and your sausage is ready. Whether grilled or fried in a pan, enjoy.
Frequently asked questions
What makes this a German veal sausage?
What makes this a German veal sausage?
The veal does, and not only by being in the list. Veal is milder than pork and its fibre is finer, so the sausage comes out tender and delicate where a pork bratwurst comes out hearty. That is what the short spice list above is built around: mace, cardamom and lemon peel are the fine spices that go with this meat. In Germany this sausage is a Kalbsbratwurst, and that combination is what the name is promising.
The pork belly and the back fat in the list are the other half of it. Veal on its own is lean, and lean meat alone makes a dry, crumbly sausage however carefully you grind it, which is why this one is not all veal. The choice the intro offers you sits in step 6: mix it as it comes and you get the coarse version, or take it through the food processor with the cutter phosphate and the semi-frozen milk and you get the fine, pale one. Same meat, same spices, two different sausages.
What is the shelf life of veal sausage?
What is the shelf life of veal sausage?
A poached veal sausage can be kept refrigerated for about 3 days. The raw sausage should be eaten within 2 days. Alternatively, you can also freeze it without hesitation or poach it at 85 degrees Celsius (185 Fahrenheit). The poached sausage should be good for a week in the fridge.
