www.sausagemaking.org

has anybody heard of this sausage and how do you make it

It's a Swiss thing. Here's a link:
http://www.abzspiez.ch/pdf/ch_bruehwurst/glarnkalb.pdf



http://tinyurl.com/wqz8x

Thanks but how do I translate that to English

Can't help you there, Tims.....hopefully someone who speaks either of the languages at the site will help out.
The long way is a web translator from Babel, etc.
http://www.worldlingo.com/en/products_s ... lator.html

This is what I got out of Babelfish. Took a guess on the words that didn't translate.

Glarner Kalberwurst
Composition
44 % calf meat (veal?)
20 % Sausage bacon
32 % Milk
4 % Weissbrot (knows bread?)

Salt / Spices
Je kg / Br�t
17 g Common salt
1 g Pepper
1 g Macis (mace?)
1 g Muskatnuss (nutmeg?)
5 g Fresh bulbs (garlic?)
3 g Phosphate

Processing:
Im Blitz. Das in ca. 4 % Milch eingeweichte Weissbrot wird kurz vor Ende
der Herstellung mit den Gew�rzen zugegeben, so dass eine gute
Zerkleinerung und Verteilung gew�hrleistet ist.

(In lightning. In approx.. 4 % milk weissbrot eingeweichte (yields?) before end of the production with the spices is briefly admitted, so that a good cutting up and distribution are ensured)

Casing:
Hog gut 32/34 mm

Bemerkung:
Die Herstellung und Verkauf der Glarner Kalberwurst beruht auf
geschichtlich-kultureller Tradition. Ihre Zusammensetzung sowie Herstellung
wird ausschliesslich im Kanton Glarus geduldet.
Die gesetzlich vorgeschriebene H�chstmenge von 20 g Milcheiweiss je kg
Fertigprodukt darf nicht �berschritten werden.
Die Glarner Kalberwurst wird weder abgebunden noch gespiesselt. Die
Wurst wird roh verkauft.

(Remark: The production and sales of the Glarner Kalberwurst are based on historical-cultural tradition. Their composition as well as production exclusively in the canton Glarus one waits. The legally prescribed maximum quantity of 20 g milk protein per kg finished product may not be exceeded. The Glarner Kalberwurst is tied nor gespiesselt neither. The sausage is roughly sold.)

Weissbrot is white bread.
Zwiebeln is onion so fresh onion.
I'd guess that wurstspeck is back fat as, looking at the french version to the right, it's lard (de fabrication) which has quite a fatty sound to it.

Sorry folks only just logged on again after the holidays and a few busy days.

Here's your translation.

Glaris Style Veal Sausage

Composition
44% Veal
20% back fat
32 % milk
4% white bread
===
100%

Salt/spices
per kg of meat mix french version (looks like the French don't approve of using phosphate)

19 gm cooking salt
1 gm mace
1 gm nutmeg
5 gms fresh onions

Salt/spices, German version
17 g cooking salt
1 g Pepper
1 g Mace
1 g Nutmeg
5 g fresh onions
3 g Phosphate

Preparation

Using a blender. Soak the bread in about 4% of the milk (I guess that means that you use equal weights milk and bread, rather than 4% of the 32%) Add this towards the end of the mixing, so that it mixes in and becomes incorporated in the sausagemeat.

Casings
32 to 32 mm dried beef casings, which should not be sealed at the ends(yes, that's what it says in the French, though not in German)

Notes.
The quantity of milk protein must not exceed 20g per kg of finished sausagemeat.

This sausage is usually sold raw.

The use of bread being forbidden in Switzerland, the sausage may only be made in the Glaris Canton, which has been given special exemption to continue its old traditions.