Meats and Sausages
Münchener Weisswurst (Munich White Sausage)
A well known German bratwurst type sausage from Munich.
| 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.
