Münchener Weisswurst

A German sausage.

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
  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.

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