100g calf tongue, trimmed and boiled 100g calf sweetbread, boiled 100g calf head cheese, boneless, boiled 150g white veal stuffing chopped parsley, salt and pepper to garnish
Dice the tongues, sweetbread and cheese finely, mix with other ingredients and stuff into a sausage casing. Form evenly sized sausages and place in boiling water. Leave to cool for 20 minutes to allow tensioning. Peel before serving.
/recipe "Sinful Meat" from a cookbook Otto Koch, Joachim Heer, "Erotic Menu or Aphrodite's Secrets, 1997/