Münchener Weisswurst

A German sausage.

MeatsMetricUS
Lean pork250 g0.55 lb
Pork jowls250 g0.55 lb
Back fat100 g0.22 lb
Veal250 g0.55 lb
Water, ice cold150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Parsley, fresh, chopped10 g2 Tbsp
Lemon zest, grated5.0 g1 tsp
Instructions
  1. Grind pork meat and fat through 1/4” (5 mm) plate.
  2. Grind veal through 1/8 (3 mm) plate.
  3. Using food processor emulsify ground pork adding salt, spices and half of cold water.
  4. Add veal and the remaining water and blend again.
  5. Stuff into 28-32 mm hog casings forming 4” (10 cm) long links.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Serve with mustard with pretzels or roll.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs