Veal "Sausages"

Even a beginner can make this dish with relative ease. It is quite tasty and playful or should I say sophisticated! Everyone will like it and it will make quite an impression to your family or guests.

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  • 1300 gr veal
  • 1 kg onions (preferably white),sliced
  • a little bit of oil or butter
  • 40 - 50 saffron, grated
  • 2 cups white wine
  • 1 cup blanched almonds, finely chopped
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp pepper
  • salt
  • one goat epiploon (the net-like intercostals thin fat)
  • lemon juice


Preheat oven at 200° C.

Put the epiploon in lukewarm water with lemon

Mix the nutmeg with the ginger and pepper.

Spread out on a platter the pieces of meat, sprinkle them with the mixed spices and salt on both sides.

Let them sit for a while.

Place onions in a pan with oil or butter (depending on your habits) and sauté them.

Pour over wine, add the saffron and let them boil till they are soft and the liquid has evaporated.

When they are dry, pass them through the blender.

Empty this mush into a bowl, add salt and pepper and mix it with the almonds.

Baste each meat slice with the yellow onion mush and place them one on top of the other.

Share the mush in such a way so as to use it all and don’t baste the last slice.

Wrap the tomb tightly with the epiploon .

Close well the epiploon and place the "package" into a buttered pan.

It is best if it has a cover and even better if your pan is earthenware.

Baste the surface of the epiploon with oil and cover the pan.

Cook  for 2 ½ hours approximately, until, when you pierce it with a kebab needle, it enters easily.

Then take the pan out of the oven and let it cool off.

Cut into slices.


Choose a piece of meat from a symmetrical veal thigh that should look as much as possible like a cube. Ask your butcher to cut the meat into slices, to pound them and to pass them through the schnitzel machine that makes holes here and there in the meat. Serve with a green salad.
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