German white sausage (Weiβ=Weiss=White) is made with light colored meat and milk.
Veal600 g1.32 lb
Pork jowls400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Chopped parsley1 Tbsp1 Tbsp
Chopped chives1 Tbsp1 Tbsp
Grated lemon zest1/2 tsp1/2 tsp
Milk15 g1 Tbsp
  1. Grind veal through 1/8” (3 mm) plate.
  2. Grind jowls or belly through 1/8” (3 mm) plate.
  3. Mix veal with all ingredients. Add pork and mix again.
  4. Stuff into 28-32 mm casings making 8 inch (20 cm) links.
  5. Refrigerate.
  6. Cook before serving.
Pork jowls may be substituted with pork belly, however, jowls have much stronger binding properties.

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