Weiβwurst (White Sausage)

German white sausage (Weiβ=Weiss=White) is made with light colored meat and milk.
Veal600 g1.32 lb
Pork jowls or belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper1 g1/2 tsp
Chopped parsley1 Tbsp1 Tbsp
Chopped chives1 Tbsp1 Tbsp
Grated lemon zest1/2 tsp1/2 tsp
Milk15 ml1 Tbsp
  1. Grind veal through 3 mm (1/8”) plate.
  2. Grind jowls or belly through 3 mm (1/8”) plate.
  3. Mix veal and pork with all ingredients.
  4. Stuff into 28-32 mm casings making 8 inch (20 cm) links.
  5. Refrigerate.
Cook fully before serving.
Pork jowls may be substituted with pork belly, however, jowls have much stronger binding properties.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages