What are the preferred veal cuts for sausage making?
Remember that veal is merely very young beef; the chuck (which is the beef equivalent to the pork shoulder) is probably your best choices. The chuck  naturally has that best proportion of muscle to fat for sausage making.

That said I would actually discourage you from choosing veal as a meat for sausage making, ground veal is [IMHO] really 'nothing special' in terms of flavor. Veal's 'specialness' is in its tenderness, which is irrelevant in a sausage. You would be better served to use an mature beef chuck from an angus or longhorn. Lamb would also be a nice ancient flavor.