Weisswurst
Serves 6
Ingredients
Method
2½ kg. Veal Shoulder Or Veal Stew Meat
½ kg. Pork Fatback
40 g. Salt
1 Onion, Minced
1 Parsley, Finely Chopped
1 tbsp. Ground Mace
1 tbsp. Ground Cardamom
1 tsp. Ground Nutmeg
½ tsp. Ground White Pepper
½ tsp. Ground Ginger
1 Lemon, Zest Only
10 Hog Casings
Grind the veal and pork fatback through a meat grinder into a large bowl set in a larger bowl of ice.
Add the salt, minced onion, chopped parsley, mace, cardamom, nutmeg, white pepper, ginger, and lemon zest to the bowl. Mix thoroughly.
Rinse the hog casings and keep them in a bowl of warm water.
Using a sausage stuffer, stuff the meat mixture into the hog casings. Twist the sausages at regular intervals.
Poach the sausages in simmering water for about 20 minutes. Do not let the water boil or the sausages may burst.
Serve the Weisswurst hot with sweet mustard and pretzels.