Münchener Weisswurst (Munich White Sausage)

A well known German bratwurst type sausage from Munich.

Calories: 330

Servings: 10

Prep time: 45 minutes

Cook time: 35 minutes

Meats	Metric	US
Lean pork	250 g	0.55 lb
Pork jowls	250 g	0.55 lb
Back fat	100 g	0.22 lb
Veal	250 g	0.55 lb
Water, ice cold	150 ml	5 oz fl

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Pepper	2.0 g	1 tsp
Mace	1.0 g	1/2 tsp
Coriander	0.5 g	1/4 tsp
Ginger	0.3 g	1/8 tsp
Parsley, fresh, chopped	10 g	2 Tbsp
Lemon zest, grated	5.0 g	1 tsp

Instructions

Grind pork meat and fat through 5 mm (1/4") plate.
Grind veal through 3 mm (1/8") plate.
Using food processor emulsify ground pork adding salt, spices and half of cold water.
Add veal and the remaining water and blend again.
Stuff into 28-32 mm hog casings forming 10 cm (4") links.
Cook in water at 80° C (176° F) for 35 minutes.
Cool and refrigerate.

Notes

Serve with mustard and pretzels or roll.

Available from Amazon

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.