Münchener Rostbratwurst

A German sausage.

Veal500 g1.10 lb
Pork shoulder or belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Grated lemon skin1 tsp1/2 lemon
  1. Grind pork with 1/2 salt and spices through 1/4” (5 mm) plate.
  2. Grind veal through 1/8” (3 mm) plate.
  3. Using food processor emulsify ground veal adding remaining salt and a little of crushed ice or cold water (60 ml = 2 oz fl).
  4. Mix everything well together.
  5. Stuff into 26 mm hog casings.
  6. Refrigerate.
  7. Cook before serving.

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