Veal Sausages with Fennel
INGREDIENTS:
Number of servings
Produces around 2,2 lbs. of sausages.
List of ingredients
6 ½-10 feet long beef casing
9 lbs. ground veal, preferably neck
9 lbs. ground pork
4 ½ lbs. ground lard
1 tbsp. salt
2 tsp. fennel seeds, crushed or ground
2-3 cloves of garlic, squeezed
PREPARATION:
Mix meat, lard, salt, fennel seeds and garlic in a large bowl. Fasten a sausage stuffer nozzle on your meat grinder. It is easier to avoid air bubbles in the sausage meat if you use a sausage stuffer.
Fill the casing to the desired length, and spin the links clockwise and counterclockwise alternately. Then the sausages will stay in shape more easily. The sausages should be fried or grilled right away, or refrigerated for a couple of days.