Veal and Tuna Sausages

Name: Veal and Tuna Sausages
Yield: Serves 4
Ingredients: 200 g/7 oz tin light-meat tuna; 350 g/12 oz minced veal; 5-7.5 cm/2-3 in sprig fresh rosemary; 1 large clove garlic; 1 egg; 1 rounded teaspoon bottled green peppercorns; 15 g/½ oz butter; 3 tablespoons olive oil; salt; chopped fresh parsley, to garnish (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Here I have taken the Italian idea of combining veal and tuna but using veal mince instead of expensive escalopes. The result is a simply made dish which children like as much as adults. Serve with new potatoes or egg tagliatelle and a green vegetable.

Ingredients

350 g/12 oz minced veal
200 g/7

Main course
Gluten-free

Method

Put the veal and tuna into a mixing bowl. Peel the garlic and take the spiky leaves off the rosemary stalk. Chop both together as finely as possible and mix thoroughly into the veal and tuna. Roughly crush the green peppercorns and stir them into the mixture with a sprinkling of salt. Whisk the egg lightly and stir it in well. Using wet hands, form the mixture into short sausage shapes.