Münchener Weisswurst
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 1/4” (5 mm) plate.
- Grind veal through 1/8 (3 mm) 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 4” (10 cm) long links.
- Cook in water at 80° C (176° F) for 35 minutes.
- Serve with mustard with pretzels or roll.
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