What are the preferred veal cuts for sausage making?
I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm going with shoulder/butt. I can't seem to find any recommendation on what veal cuts are best for sausage making.
Are there standard cuts of veal which are traditionally reserved for making sausage?
Best Answer
Remember that veal is merely very young beef; the chuck (which is the beef equivalent to the pork shoulder) is probably your best choices. The chuck naturally has that best proportion of muscle to fat for sausage making.
That said I would actually discourage you from choosing veal as a meat for sausage making, ground veal is [IMHO] really 'nothing special' in terms of flavor. Veal's 'specialness' is in its tenderness, which is irrelevant in a sausage. You would be better served to use an mature beef chuck from an angus or longhorn. Lamb would also be a nice ancient flavor.
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What cut of meat is best for sausage?
Just like beef shoulder is the best cut of beef for sausages, pork shoulder is the best cut of pork for sausages. What is this? Pork shoulder is also called pork butt or Boston butt and is very affordable. It has a fat content of about 20-30%, which is perfect for making sausages.What is veal sausage made of?
A German-born cousin to the traditional hot dog, Bockwurst veal sausage is a plump, pink blend of mostly veal, less pork, and a range of distinctive ingredients like egg, garlic, coriander seeds, paprika, mace, nutmeg, mustard powder and some sugar.What kind of meat is used in sausage?
Most sausage is made from pork, but it can be made out of just about any animal. The real secret behind making delicious sausage is in the addition of pork fat. A) Because it's delicious and provides flavor. B) Because it transforms the texture of the ground meat into a supple and moist product.What is veal sausage called?
Bratwurst. One of the most famous of German sausages, second only to the Frankfurter W\xfcrstchen, the bratwurst\u2014a.k.a., "brat"\u2014is typically made from veal, beef or pork. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties.HOW TO PICK MEAT FOR SAUSAGE, What type of meat to pick for sausage making
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Answer 2
I agree with Cos - Veal is wasted in sausage in terms of flavor and especially in terms of fat content (not to mention the money you'd be spending!)
When making sausage, fat is crucial - in fact when I've made venison sausage in the past, I've always added some fatty cuts of pork (shoulder or similar) along with the venison as otherwise when it's cooked it's dry, unpalatable and the flavor you really want doesn't come through. That said, I think you could make veal sausage so long as you mix in some fat - but you could also try something that goes with veal and also has some fat of its own - maybe sundried tomatoes?
Answer 3
There are two variations of bockwurst - Bavarian (a small weisswurst that can be grilled) and Berliner (larger and stronger flavored, commonly grilled/smoked and used for currywurst). Both are made primarily with veal. Veal/beef fat isn't the best for sausage-making. I would get the cheapest, clear, veal trimmings (neck, rump), and mix with pork belly or back fat to get your +/- 70:30 ratio.
DBF
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