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

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.