Weiβe Zungenwurst (White Tongue Sausage)

The filling of White Tongue Sausage (Weiβe Zungenwurst) should be made as white as possible that is why light colored uncured meat and milk are used. Vegetables provide flavor and aroma and red cubes of cured tongue (show meat) offer strong contrast against white sausage mass.

MeatsMetricUS
Veal200 g0.44 lb
Lean pork150 g0.33 lb
Back or neck fat150 g0.33 lb
Pork tongue*500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Greens extract**15 g1 Tbsp
Milk100 g3.33 oz fl
Crushed ice50 g1.76 oz
Instructions
  1. Cure tongues.*
  2. Dice tongues into 25 mm (1") cubes.
  3. Grind veal, pork and fat through 3 mm (1/8") plate. Add salt, spices crushed ice and milk and emulsify in food processor OR grind again through 3 mm (1/8") plate and mix with spices, water and milk.
  4. Add tongues and greens extract** and mix all together.
  5. Stuff into 90 mm synthetic waterproof casings forming 50 cm (20") sections.
  6. Boil at 80° C (176° F) for 120 minutes.
  7. Immerse in cold water for 10 minutes, then finish cooling in air.
  8. Refrigerate.
Notes
* curing tongues. Make 40° Salometer brine (10° Baume): 1 gal water, 333 g (0.73 lb) salt, Cure #1, 120 g (4.2 oz). About 3/4 quart of brine is needed for 1 kg of meat. Inject some brine into tongues so they gain about 10% of their original gain and then place them in brine in a suitable container. Hold them completely submerged for 72 hours. Remove the skin from the tongues, then slice them into thick discs. Boil the tongues at 90° C (194° F) for about 2 hours. Cool the tongues under running water.
** greens extract. Chop one celery root, one carrot, one onion, one leek and a bunch of parsley. Fry briefly in butter until golden, then add some full milk and simmer until soft. Strain through a fine sieve and save the liquid.

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