Stuffed-style Sausages from Leftover Veal

Ingredients

• 500 gVeal
• 60 gButter
• 80 gBreadcrumbs
• 2 pcsEgg
• 1 gNutmeg
• 6 gSalt

Instructions

1. 1

   Prepare the meat

   • Trim any sinew and visible fat from the roasted or simmered veal.
   • Finely chop the veal by knife or briefly pulse in a food processor until finely textured (not a paste).
2. 2

   Make the mixture

   • Melt 30 g butter in a pan until just turning yellow.
   • Toss the chopped veal briefly in the butter, then place in a bowl.
   • Add 60 g breadcrumbs (or grated white bread), 2 eggs, nutmeg and salt; mix well until you have a moldable mixture. If too wet, add more breadcrumbs.
3. 3

   Shape and coat

   • Form elongated rolls (sausage-shaped) with damp hands.
   • Roll them lightly in the remaining breadcrumbs (approx. 20 g) to create a thin crust.
4. 4

   Fry

   • Heat 30 g butter in a skillet.
   • Fry the coated rolls in batches over medium heat until golden brown all around (about 3–5 minutes per side) and heated through.
   • Drain briefly on paper towel and serve immediately.