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As a calf ages and matures into a cow, the structure, texture, and taste of the meat changes. Veal will naturally have a milder flavor and finer texture than beef. The younger the calf, the less developed and dense the muscle structure will be. The less dense the muscle structure is, the more the flavor will penetrate the meat. So, even in the same ...


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Yes, if you consider some kosher sausage to be a sausage, and therefore a substitute for a non-kosher sausage. No, if you want a sausage which is "like" blood sausage. It's pretty much like itself, and not much else, other than "it's a sausage", in which case, see above.



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