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Highland Homewares

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
  1. Heat a fry pan over medium heat. Add onion to the heated butter, sauté until onion is translucent. Add garlic, sage and mushrooms. Cook for 3 minutes. Set aside.
  2. Trim and prepare meat. Using the course plate in the food grinder, mincemeat on speed 4. Change to the fine plate and put through again.
  3. In the 4.8lt S/s mixing bowl, using the flat beater on speed 2, mix the onion mixture into the minced meat.
  4. Soak the natural casings in cold water for 20 minutes. Rinse thoroughly. Attach and grease the large sausage stuffer tube. Slide the casing on, tying off the end. On speed 4, feed through the meat mixture. Gently twist into small sausages.

The sausages then poached in water for 10 minutes. Drain.

Heat Rice bran oil in a sauté pan, over medium heat, fry the sausages for 10minutes, turning gently until brown. Serve with fresh tomato Passata and Herb Pasta.

Recipe by Anthea Livingstone