I didn't think far enough ahead to consider whether or not we could even afford to try a sausage with veal, but it turns out ground veal is not that expensive. cool, right? So this week I took a stab at it and created a recipe with about 40% pork and 60% veal with "Fresh sage and Apricots." I think it's delicious, though I suppose I would. My co-worker Mike was like, "whoa, it's like, fluffy." He's right in a way. The meat has a light flavor and a light and juicy texture that makes the sausage somehow a bit "fluffy." The apricots are the dried variety and remained in pretty large chunks so they're less dispersed and you can find them as you chew, pleasant surprise. There's a little bit of some other things as well, but mainly fresh sage. This is the beginning of something delicious, I can tell already :)
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