Veal and Spinach Sausage

Veal and Spinach Sausage
Veal and Spinach Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    pound fresh spinach

  • 3/4

    pound lean veal cut in 1-inch cubes

  • 1/2

    pound lean pork cut in 1-inch cubes

  • 1/4

    pound fatback cut in 1-inch cubes

  • 1/4

    cup minced shallots

  • 1/4

    teaspoon white pepper

  • 1/8

    teaspoon fresh grated nutmeg

  • 1/4

    teaspoon ground coriander

  • 1/8

    teaspoon ground allspice

  • Pinch of cayenne

  • Salt

  • 2

    eggs

  • 3/4

    cup heavy cream

  • 2

    About 2 yards cleaned sausage casing

Directions

Makes about 10 sausages Preparation time: 45 minutes Cooking time: 10 minutes Clean spinach, remove stems and wash well. Drain. Place the spinach in a large pan, cover tightly, place over low heat and steam until wilted. Drain again. Cool and extract as much moisture as possible. Chop coarsely. Combine the veal, pork, fat, shallots, pepper, nutmeg, coriander, allspice, cayenne, salt to taste and eggs. Process in several batches in a food processor for about 15 seconds, until the mixture is in small pieces. Return all the mixture to the food processor. With the processor running, slowly add the cream. Process about 15 seconds. Mixture should not be too fine. Combine the meat with the spinach and blend well. Using a sausage stuffer, stuff casings, twist and tie into 4-to 6-inch links. Bring a large saucepan of salted water to a rolling boil. Add sausages, reduce heat and simmer slowly for about 10 minutes. Remove from heat and let stand 15 minutes. Drain well and cool. To serve, grill or pan-fry sausages in butter for 5 to 10 minutes.

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