Veal and Tuna Sausages

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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.


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


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.

Put the olive oil and butter into a large, heavy-based frying pan over a medium heat. When the butter has melted, add the sausages and cook, turning carefully, for 10-12 minutes, until golden brown all over. Remove with a slotted spatula and put into a heated serving dish. Garnish with chopped parsley if you like.