Veal Sausage Recipes

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
• In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
• Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
• Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

Steps:

• Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
• In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
• Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
• Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.