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Traditional White St. Galler Kalbsbratwurst with Veal, Pork and Milk (Serve Without Mustard)
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Switzerland
1 hour 10 minutes
Serves 4
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Traditional White St. Galler Kalbsbratwurst with Veal, Pork and Milk (Serve Without Mustard)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 6
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Keep the veal, pork, fat, grinder parts and bowl below 40°F (4°C). Grind the meats and fat through a fine plate.
Ingredients quick view
1 lb very cold veal, diced
12 oz very cold lean pork, diced
4 oz pork back fat, diced and chilled
1 cup ice-cold whole milk
1 tsp salt
1/2 tsp white pepper
1/2 tsp nutmeg
1/4 tsp cardamom
5 ft hog casings (soaked in water)
Tips quick view
Make sure to soak the hog casings thoroughly to ease stuffing.
Chill the sausage mixture before stuffing to prevent the fats from melting in the process.
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