Grocery · 200 g
Veal Cipollata Sausage
What it is
This is a type of Italian sausage made from finely ground veal. It is typically seasoned with herbs and spices, and often includes small onions, which gives it the name 'cipollata' (meaning 'small onion' in Italian). The sausage is usually sold in links, ready for cooking. The texture is generally smooth due to the fine grind of the veal.
How people cook with it
Veal cipollata is a versatile ingredient that can be used in a variety of dishes. It adds a delicate flavor to meals.
- Pan-fried for breakfast
- Added to pasta sauces
- Grilled with vegetables
- Included in stews
To cook, you can pan-fry the cipollata sausages over medium heat until they are browned and cooked through. Alternatively, they can be grilled on a barbecue or baked in the oven. If adding to sauces or stews, you can remove the casings and crumble the meat, or cook the sausages whole and then slice them. They pair well with aromatic herbs like rosemary and sage, and can be simmered with white wine or broth to develop their flavor further.
How it differs from similar foods
Compared to pork sausages, veal cipollata offers a milder, more delicate flavor profile. The texture is also typically finer due to the grind of the veal. It does not have the same richness or fattiness often associated with pork-based sausages.
Who it is for
Home cooks looking for a mild, flavorful sausage for everyday meals.
How to keep the rest
Refrigerate any unused portion of the veal cipollata sausage. It should be kept in its original packaging or transferred to an airtight container. Ensure it is stored below 40°F (4°C) to maintain freshness. Consume within a few days of opening.