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Hi my ex local butcher in Bulleen,Melbourne Australia,used to make a veal and pork sausage that was literally the best I have ever had.
I have moved to Queensland and there is nothing anywhere near it,either here or in most parts of Australia.The butcher was Italian and it was his mothers recipe.
On a recent trip to Melbourne I found he has recently sold the business and things have gone downhill.

I asked what he had in them once and the responce was ,pork, veal,wine(white),peper,nutmeg and salt.
He had a plain version a fennnel seed version and a chilli version.
Thin natural caseings dont know if they where pork or veal.
Any one hazard a quess at some proportions to start with?

Hi snags and wellcome.
Ill list my prefered sausage mix
80% meat
2.5% spice mix

7% rusk
10.5% liquid.

Some will use maybe 70% meat but the spice mix is about 2.5% and liquid will always be 50% more than rusk.

Spice mix is usually 60% or so salt,the remainder being mainly spicer with herbs.
From your description I would say that they were stuffed in sheeps casings
If your going to use a mixture of pork and veal you need to make shure you have enough fat.

If you were to to say 25% veal (no fat) then you need 75% pork containing about 40% fat.
Ive posted these as Aussie recipes usually contain rusk. If you want an all meat reciepe Ill see what I can do.

Hope this helps, anything not too clear please get back to me

Jim

Thanks for the recipe
It was definately an all meat sausage.
Big chunky bits of meat (course ground)and squares of visible pork fat .

Hi snags for an all meat sausage just grind the meat .probably grind the fat seperate part frozen Grind to the consistancy you feel is right (coarse for the fat at least)
5 gms of phosphate per kilo may help with liquid retention difficult to estimate the wine most likely 5% but maybe a lot more Have 10% ready and drink whats left.
Just keep everything really cold and mix and mix adding the wine as you go
The spice mix is simlar to bratwurst or cumberland.I would suggerst that you search the site and look at recipes for bratwurst in particular as these are usually all meat.

You must realise that you are unlikely to replicate the butchers sausage first time
If you can just change things one at a time and dont make large batches.
Best of luck
Jim

I agree with all that's been written - but to me the secret of this type of sausage is to mix and mix the meat and salt/spices to develop the myosin in the meat - don't stuff the sausage until the meat has changed from mince to a sticky mass.

Phil

Hi Snags,
Here is a favorite suggested by a chef at a Tech College in Cincinatti, Ohio. People seem to really go for this stuff. I'm sure the original contained veal rather than milk-soaked pork. Ranchers here have most always shunned veal, protesting the treatment of calves to harvest it. Also, notice that it has no garlic. Heck, I normally don't even speak to people who don't use garlic! Nevertheless, you might give it a try.

“Sidewinder’s Sausage”
(Ohmygosh! We Forgot The Garlic!)

5 lbs. pork butt
5 lbs. lean pork (milk-soaked overnight, discard milk)
1-1/2 cups dry white wine (not fruity)
1-1/2 Tblspns. salt
1-1/2 Tblspns. parsley (finely minced)
1 Tblspn. freshly ground black pepper
1 Tblspn. powdered dextrose
1 tspn. mace (ground)
1 tspn. coriander (ground)
1 tspn. nutmeg (ground)

Trim the fat from all the pork and freeze it. Grind the frozen fat through a 3/8” plate and place it back into the freezer. Cut the meat into inch chunks ready for mincing and refrigerate it, but soak the lean pork in whole milk, covered overnight in the fridge. Next day, discard the milk and grind the pork with the pork butt using a 3/8” plate. Mix the remaining ingredients into the wine and add the blend to the meat. Mix the meat until it becomes a sticky meat paste. Adjust the moisture if necessary by adding water. Finally, fold the frozen fat into the mixture, distribute it with a paddle, then stuff the sausage into 38 mm hog casings. Refrigerate sausages overnight to develop flavor. Best grilled!
Note: To promote even browning on the grill, place the sausages in very hot water ten minutes before they go on the grill.

Best wishes, Chuckwagon

Thanks will give it a go and adjust to reach perfection.

Veal is quite common here, baby male dairy cows arent worth much except as veal and the dairy cows make more milk when pregnant.
It is not as pink as the European version( a little older, still milk fed but not tethered in a barn) quite a nice subtle flavour and not too expensive.

Hi Snags,

It is not as pink as the European version( a little older, still milk fed but not tethered in a barn)

Forgive me but I don't really understand your tying meat colour to what you describe as their treatment.

In general veal goes pink when it starts grazing. Tethering in a barn tends to prevent the meat becoming pink. How do I know? I live in the middle of a region where they specialise in pink veal "Veau sous la mere" where the calves are kept with their mothers, even out in the field, so they only get their mother's milk - not reconstituted powder from god knows where, produced god knows how. But to prevent cruelty, they aren't muzzled, so they can eat grass hence become pink.

As for age, again I don't really understand. Very young calves have white meat because they only drink milk. A they get older, the meat gets pinker.

Doesn't sunshine/Vitamin D come into it?

Hi BW

beardedwonder5 wrote:Doesn't sunshine/Vitamin D come into it?

Don't think so. The red is due to haemoglobin and I don't think that sunshine can provide the iron needed to make it. That comes from leafy vegetables, basically.

Snags wrote:Hi my ex local butcher in Bulleen,Melbourne Australia,used to make a veal and pork sausage that was literally the best I have ever had.
I have moved to Queensland and there is nothing anywhere near it,either here or in most parts of Australia.The butcher was Italian and it was his mothers recipe.
On a recent trip to Melbourne I found he has recently sold the business and things have gone downhill.

I asked what he had in them once and the responce was ,pork, veal,wine(white),peper,nutmeg and salt.
He had a plain version a fennnel seed version and a chilli version.
Thin natural caseings dont know if they where pork or veal.
Any one hazard a quess at some proportions to start with?

I agree that it's hard to find a decent snag in Queensland and a lot of it has to do with 'health' regulations. To give you an example, a local butcher here in Burleigh made sausage rolls that vwere to die for and people came quite a distance to buy them. Well, he used to.....

A surprise visit from the inspectors and he was told that his sausage rolls didn't meet the standard requirements as set out in whatever regulation blah, blah, blah. Why didn't they meet regulatory standards - one major reason was TOO MUCH MEAT and therefore it wasn't a sausage roll. You'll also find that rusk is no longer used in sausages here either. it's all about regulations and nothing to do with taste. Nanny state regulations so that your local butcher doesn't rip you off by adding too many breadcrumbs (none allowed nowadays) for example. Pointless - people vote with their feet and go elsewhere.

I tried some sausages recently at a barbeque that were excellent and someone is sourcing a kilo of these for me from Brisbane. I'll let you know how they go.

..and the best smallgoods in Australia? (drumroll) Tasmania wins hands down. If you ever go there let me know and I'll give you some good places to pick up great snags.