Making your own
Weisswurst
Ingredients:
5 lbs. veal
5 lbs. lean pork butts
3 1/2 oz. salt
1 Tbsp. ground white pepper
1 oz. ground mustard seed
1 tsp. ground celery seed
1 tsp. mace
1 tsp. onion powder
3 1/2 oz. non-fat dry milk
1 qt. ice water
1 tsp. dry parsley
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Directions:
Grind meat through a coarse grinder plate. Add all the ingredients except for the water and mix thoroughly until evenly distributed.
Place the meat in the food processor adding the ice as you go. This will help emulsify the meat. Stuff into a 32-35mm hog casing and make into 5″ to 6″ links. Place into 160°F water and cook until an internal temperature of 150°F is met.
Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
Here is a video of how it is made.
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