How to Make Veal Sausage

WHITE SAUSAGE / Veal Sausage (Bavaria)
(Raw-cooked sausage type, finely chopped batter)

Raw materials: (calculated for 30 kg batch)
30.00 % Veal trimmings 9.000 kg
20.00 % Pork trimmings 6.000 kg
25.00 % Pork fat, soft fatty tissue 7.500 kg
25.00 % Ice (drinking water) 7.500 kg

(per kg raw materials) (total for 30 kg)
18.00 g Common salt 540.00 g
3.00 g Phosphate 90.00 g

(per kg raw materials) (total for 30 kg)
1.00 g White pepper, ground 30.00 g
0.50 g Ginger, ground 15.00 g
0.50 g Mace, ground 15.00 g
0.50 g Lemon skin 15.00 g
1.00 g Parsley leaves, fresh 30.00 g
3 pieces Onions, fresh


  • CUT Meats and fatty tissues in small pieces
  • CHILL Meats and fats over night at < +4°C
  • GRIND Meats and fats separately 3 mm
  • CHOP Ground meat, ice and ingredients for 10
  • rounds. Add fats and seasonings and chop until +12°C
  • STUFF In hog casings 26/28 mm
  • COOK In water at +74°C for 40 min.
  • COOL Under cold shower or in cold water
  • PREPARE Traditionally eaten immediately after production
  • Heated in simmering water
  • STORE Optional: In chiller below +4°C, shelf life < 5 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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