Veal sausages

Tender boiled sausages of finely minced veal with cream and mild spices, for breakfast, with mashed potatoes and mustard.

Veal sausages are tender boiled sausages of finely minced veal with cream or milk, egg and mild spices (nutmeg, white pepper, zest), pale pink, juicy, with a delicate taste. They are boiled or warmed by steam and on the grill, served for breakfast and with mashed potatoes, mustard and a pretzel (Bavarian weisswurst), added to soups, omelettes and hot dogs.

Recipes with this ingredient

SolyankaRussian cuisine | Soups

Another hit of Soviet canteens is solyanka soup. It is called a sbornaya for its impressive set of ingredients. It is also a good set of flavors: sourness from tomatoes, sweetness from onions fried in oil, salt from gherkins. The broth with a thin fatty film achieves its richness thanks to fatty beef on the bone and smoked sausages. In general, you can throw any sausage and meat trimmings that are in the refrigerator into the solyanka. The greater the variety of meat, the richer the taste. In the cold season, it is better to use canned pelati tomatoes in their own juice to prepare solyanka - besides, they are already peeled.

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