Steps
For the truffle veal sausage, parcel the pork belly and veal shoulder, chop and bring to the right temperature (the fat should be frozen, the meat frozen).
Mix the spices with the sea salt and grind finely in a mortar.
Chop the summer truffle into small pieces.
Turn the meat seasoning through the finest perforated disc.
Cut 500g of the measures in a food processor (Moulinette) together with frozen cream to a fine sausage meat.
Fold in the truffle, mix the minced and the chopped mass well with your hands until you get a sticky binding.
Reminder: keep an eye on the temperature of the mixture!
Attach the sausage stuffing horn to the meat grinder, pull up the casing and press the mass to the opening of the stuffing horn (so that no air gets into the casing during stuffing).
Please always pay attention to the temperature.
Pull the casing over the end of the stuffing horn and close it with a knot.
Then press the sausage meat evenly into the casing. Be careful not to fill the sausage too tightly with the mixture (as it will have to be twisted off later).
Finally, tie the end of the casing in a knot and twist off 15 cm of sausage.
For perfect enjoyment, cover the sausages well and leave them in the refrigerator for a day or vacuum pack them and then freeze them.