Veal and Sweetbread Sausage

Cuisine: American

Category: meat

Servings: 6


4 oz. veal trim, chilled
1/4 tsp. thyme, chopped
1/4 tsp. parsley, chopped
salt and pepper, to taste
1 oz. heavy cream
4 oz. sweetbreads, cooked, cleaned
small sausage casing, as needed
1/4 cup mustard-cream cheese mixture
12 zucchini slices, 1/8-in.-thick
olive oil, as needed
salt and pepper, to taste


Grind veal through fine die; place in blender or food processor. Add herbs, salt and pepper; process until smooth. Blend in cream; pass through sieve. Break sweetbreads into small pieces; combine with forcemeat. Stuff into sausage casing; divide into 1-in. lengths. Poach until cooked through; refrigerate until chilled. Prepare mustard-cream cheese mixture by combining 2 parts softened cream cheese with 1 part Dijon-style mustard. Place in pastry bag fitted with small round tip; reserve. Brush zucchini slices with olive oil; season. Lightly grill; lay out on sheet pan. Finish sausages by grilling or sauteeing; lay 1 sausage on each zucchini slice. Pipe mustard cream next to sausage.

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