Sausages with a kitchenaid
by: Michael Gruar on
Veal Saltimbocca Sausages Makes 1.5kg Sausages Preparation time 15minutes Cooking time 20 minutes 1kg Veal Shoulder 500g Pork Belly 50g Speck 40g butter 100g button mushrooms minced 1 medium onion diced 1 clove garlic crushed 16 fresh sage leaves Murray River salt flakes and fresh ground white pepper Natural or synthetic casings Rice Bran oil for frying Heat a fry pan over medium heat. Add onion to the heated butter, sauté until onion is translucent. Add garlic, sage and mushrooms. ...read more