Veal sausage

Procedure

Step 1: Fill the pacotizing® beaker
(1) Cut meat and lard in pieces. (2) Mix all ingredients and (2) and place in a pacotizing® beaker.

Step 2: Freeze
(1) Seal the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®
(1) Pacotize® twice, (2) fill into sausage casing heat and (3) boil at low heat (75 °C) for 20 to 25 minutes. (4) Fry, grill or enjoy directly.