Veal sausage

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut the meat and bacon into small cubes and mix well with the spices. Pour into a Pacotizing® beaker and top up with the milk. Close the Pacotizing® beaker with the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) If necessary, Pacotize® twice. Fill into sausage casings and cook or steam for 20-25 minutes while gently simmering (at 75 °C). Then fry, grill or enjoy straight away.

Tip: use lardo instead of lard.