• Home
  • /
  • Recipes
  • /
  • Veal Sausage – Super Tasty & Easy Veal Bratwurst

Veal Sausage – Super Tasty & Easy Veal Bratwurst

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!

Making your own veal sausage– What do you need?

veal sausage - all ingredients

Ingredients for your veal sausage

Meat for 1 kg veal sausage:

  • 50 % veal shoulder/neck (500 g)
  • 40 % pork belly (400 g)
  • 10 % pork back fat (100 g)

Spices per 1 kg meat:

If you want the sausage super fine you’ll also need:

  • 10 – 15 % semi-frozen milk (so if you make 1kg of sausage meat, then 100 – 150 ml)
  • 3 g Cutter Phosphates

Pork casings caliber 28/30

Equipment for making veal sausage

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

Sausage stuffer

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.

Making veal sausage- Step-By-Step Instructions

1. Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is.

veal sausage - cut

2. Grind the spices into a very fine powder.

veal sausage - grind spice

3. Add the spices and lemon peel to the meat and mix it well. The meat should be covered with spices everywhere.  

veal sausage - mix 1

4. 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.

veal sausage - freezer

5. 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.

veal sausage - grind meat

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.

veal sausage - mix

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.

veal sausage - food processor

7. 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.

veal sausage - fill

8. 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.

veal sausage - link

9. Cut the individual links apart and your sausage is ready. Whether grilled or fried in a pan, enjoy.

veal sausage - ready

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.



Recipes you could also like...

Questions or feedback? Leave me a comment below...

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}