Homemade veal sausage

Ingredients:

• 2 teaspoons olive oil
• 4 cloves garlic, chopped
• 1/2 cup chopped shallots
• 700 g of veal (shoulder), cut into cubes
• 200 g pork fat, cut into cubes
• 1 tbsp red pepper flakes
• 2 tsp fennel seeds, toasted
• 2 tbsp coriander seeds, toasted and ground
• 1 teaspoon of sugar
• Coarse salt
• 1 pork casing, 135 cm long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
• Gherkins, for serving
• Whole grain mustard, for serving
• Toasted bread, for serving

Preparation:

1. In a medium skillet, heat olive oil to medium heat. Add garlic and shallots and cook for 2 minutes. Remove from heat and cool completely.
2. In a large bowl, combine the veal and pork fat with the shallot mixture and flakes. red pepper, fennel seeds, coriander, sugar, and 1 tablespoon of salt. Cover with plastic wrap and marinate in the refrigerator for 10 hours.
3. 30 minutes before you start preparing the minced meat, place all the tools (including the parts of the meat grinder, the bowl from stand mixer, a spatula-shaped attachment and parts of a sausage stuffer) into the freezer.
4. Fit a perforated disc with small holes into a meat grinder. Pass the marinated meat through the grinder twice into a chilled mixer bowl. Cool for 30 minutes, then return the bowl to the mixer and blend at medium speed for 45-60 seconds.
5. Stuff the casing with the minced meat and refrigerate overnight.
6. Before cooking, pierce each sausage in several places. Cook the sausage at medium heat, turning, until the center reaches 150°F (65°C), 10-12 minutes.
7. Serve sausages with gherkins, mustard and bread.