Mettwurst Veal Loaf

For the Mettwurst-Kalbsbrät-Laibchen, mix the Mettwurst and veal sausage meat in a bowl. Wash thyme and parsley, dab dry and chop finely, add to the meat in the bowl with the egg.

Garlic and onion, peel and cut into small cubes. Melt the butter in a frying pan and sauté the garlic and onion until translucent, add a little Boullion powder and mix with the other ingredients in the bowl while still warm.

If necessary, season with salt and pepper. Now form the sausage meat mixture into an oblong packet in cling film and wrap it tightly with aluminum foil.

Place in a large enough pot of hot water and simmer for about 15 minutes. In the meantime, prepare the sauce (gravy or cream sauce) and other garnishes.

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