Saucisse de Veau au Citron
A fresh classic with Veal & Lemon
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Release Date 13.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 4mm
Ingredients
Meat
- 600 g Veal V1 Very Lean
- 400 g Pork Belly
Casings
- 1.4 m 28/28mm Pork Casings
Herbs & Spices
- 17 g Table Salt
- 3 g Ground Black Pepper
- 30 g Diced Shallots Finely diced
- 6 g Grated Lemon Rind
Instructions
Preparation
- Prepare the spice mix using the 17 g Table Salt, 3 g Ground Black Pepper, 30 g Diced Shallots & 6 g Grated Lemon Rind.
- Soak the 1.4 m 28/28mm Pork Casings in cold water for 30 minutes.
Grinding
- Grind the 600 g Veal V1 & 400 g Pork Belly through the 4mm plate.
Mixing
- Mix the ground 600 g Veal V1 & 400 g Pork Belly with the salt and spices until it is very sticky.
Filling
- Fill the sausage mix in to the 1.4 m 28/28mm Pork Casings and create 16-18cm links.
Storage
- Use within 2 days or freeze for later.
Instruction Video
Notes
Gentle fry, grill or cook this sausage.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Saucisse de Veau au Citron
Based on
1000 g
Amount per 100g
Calories
280.60
% Daily Value*
Fat
23.07
g
35
%
Saturated Fat
8.45
g
53
%
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
10.55
g
Cholesterol
75.60
mg
25
%
Sodium
709.94
mg
31
%
Potassium
309.30
mg
9
%
Carbohydrates
0.79
g
0
%
Fiber
0.24
g
1
%
Sugar
0.26
g
0
%
Protein
16.44
g
33
%
Vitamin A
6.06
IU
0
%
Vitamin C
1.13
mg
1
%
Calcium
8.65
mg
1
%
Iron
0.76
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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