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German Veal Sausage

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  • 2 lb Lean, fat-trimmed ground veal shoulder or leg, or lean, fat-trimmed fresh ham steak
  • 2 ts Salt
  • 1 ts Sugar (optional)
  • 1 1/2 ts Rosemary
  • 1/2 ts Ground coriander or 1 teaspoon coriander seeds
  • 1 ts Prepared mustard
  • 1/2 ts Dried sage
  • 1 pn Freshly ground black pepper
  • 1 pn Cayenne pepper
  • 1/4 ts Grated nutmeg
  • 1/2 c Crushed ice


Follow recipe directions above (except cook longer if using pork - until cooked all the way through). Sixteen patties, about 75 calories for veal, 80 for ham.
Have the trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side (3 minutes, if frozen). Posted to Digest eat-lf.v097.n172 by The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997