Münchener Weisswurst

A German sausage.

Ingredients per 1000g (1 kg) of meat

Instructions

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.