4
Veal sausages with Caponata sauce
30 - 60 minutes
veal trimmings
*
grilling
boiling
Preparation
Put the veal trimmings in the deep freezer for 30 min as well as the grinding parts of the KitchenAid. Grind the veal 2 times, first coarse then medium plate, mix with the spices and salt and stir/kneed for 5 minutes. Fill the sheep casings with the mixture and shape sausages through turning/twisting the casing at every 10 cm. Cook the sausages in 80°C (176°F) water for 15 minutes, dry, and sear in hot butter to nice colour.
Glaze onion and garlic, add tomatoes, harissa, honey, vinegar and passata. Simmer for 5 minutes add the celery and cherry tomatoes and simmer for another 3 minutes. Panfry the eggplant in oil or butter till golden and add to the sauce with the capers and olives and season to taste with pepper/salt, lemon, olive oil and fresh herbs.
Serve with rice and Buon Appetito!
Ingredients:
- 1 kg (around 75% meat-25%fat), in small cubes veal trimmings
- Sheep casing (approx. 2.5 cm wide)
- 15 gr Salt
- 1 onion (cut in small brunoises)
- 2 cloves garlic chopped
- 1 eggplant cut in 2x2 cm dices
- 2 sticks celery cut in small cubes
- 200 gr tomatoes in small cubes
- 150 gr passata
- 100 gr cherry tomatoes in halves
- 40 gr capers
- 40 gr olives chopped
- 1 sp honey
- 2 sp vinegar
- 2 tsp harissa powder
- Olive oil
- Fresh parsley and basil
- Pepper and salt to taste
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