"An artisanal veal sausage in a crispy natural casing, with exceptionally tender, pinkish meat and subtle buttery notes."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Prepared using traditional methods in our workshop, this veal sausage stands out for its pale pink meat and exceptionally fine texture.
We stuff our mixture into natural casings, ensuring an authentic crispness when bitten, before releasing a tender and juicy center.
At Allaert Meat, we select premium cuts to achieve a perfect balance between fat and lean, offering a melt-in-your-mouth texture with delicate buttery notes.
To preserve its delicacy, I recommend gentle cooking in a pan or on the grill, avoiding pricking it so that its juices remain trapped inside.
Serve it lightly browned, accompanied by homemade mashed potatoes or early spring vegetables roasted with thyme.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Natural finesse
Natural finesse
Our selection emphasizes the delicacy of the meat and an even color, hallmarks of consistent quality. Exceptional provenance and careful rearing yield a fine grain and remarkable tenderness. The result is an elegant, light meat, perfect for precise cooking.
Everything you need to know before you buy
FAQ about Veal sausage | 500 g
Should you prick veal sausage before cooking?
Absolutely not. As a butcher, I strongly advise against pricking your sausages. The natural casing acts as a protective barrier. If you pierce it, the fat and juices will escape into the pan, which will irreversibly dry out the delicate veal.
What's the best way to cook this sausage?
Opt for gentle cooking over medium heat in a pan with a knob of butter, or on a moderately hot griddle. Cook for approximately 12 to 15 minutes, turning them regularly with tongs. Too high heat would burst the casing and toughen the meat.
What is the composition of your veal sausage meat?
Our mixture consists of prime cuts of veal shoulder and breast, precisely minced. We add a simple seasoning of salt, white pepper, and a few herbs to highlight the meat's naturally delicate flavor, without ever masking it.
How to tell if veal sausage is cooked through?
To the touch, the sausage should offer slight resistance while remaining somewhat pliable. Visually, the casing should be golden brown and slightly taut. Internally, the ideal temperature is around 68°C to 70°C to preserve all the tenderness of the veal.
How long can I keep these fresh sausages in the refrigerator?
Wrapped in butcher paper or vacuum-packed, they can be stored for 2 to 4 days in the coldest part of your refrigerator (between 0 and 4°C). I recommend taking them out 15 minutes before cooking to allow the meat to relax.
Can you freeze raw veal sausages?
Yes, absolutely. You can freeze them upon receipt. For optimal quality, consume them within 3 months. Thawing should always be done slowly, by placing them in your refrigerator 24 hours in advance, to preserve the texture of the meat.
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