Veal Sausage

Serves 12

Sausage (7–8 sausages)

500 g / 1 lb veal meat
100 g / 3 oz pork lard
100 g / 3 oz Jarlsberg in small cubes
4 leaves of sage
1 egg white
salt, pepper
pork casing

Ground the veal meat, pork lard and sage. Mix in egg white and Jarlsberg
and taste with salt and pepper. Stuff the meat into the pork casing and leave it
in the fridge for 24 hours. Then fry the sausages in oil on medium heat.

Tomato compote

8 ripe plum tomatoes
5ml / 1 tsp sherry vinegar
30 ml/ 2 tbsp olive oil
salt, pepper

Remove the skin and seeds from the tomatoes and make concassé (small diced pieces). Heat oil in a saucepan, add the tomato concassé and reduce it to a thick sauce. Flavour with vinegar, salt and pepper.