Weisswurst

Ingredients(for 2 sausages (about 120g each) with mustard and pretzel)

• 200g Veal (lean, finely minced)
• 100g Pork back bacon (trimmed of excess fat)
• 30g Ice cubes (for emulsifying meat)
• 2 tbsp, finely chopped Fresh parsley (Petersilie)
• 1 tsp Lemon zest (from organic lemon)
• 1/4 small, finely chopped Onion
• 1/2 tsp Ground white pepper
• 1/4 tsp Ground mace
• 1 tsp Salt
• as needed (about 40cm) Sheep or hog sausage casings (soaked and rinsed)
• 2 tbsp Sweet Bavarian mustard (Süßer Senf, for serving) - optional
• 2 small Pretzel (Brezn) (for serving) - optional

Instructions

1. 1

   Chill all meat, bacon, and mixing bowl in the freezer for 10 minutes. This ensures a fine, smooth texture for the sausage.

   10 minutes

   Cold meat prevents fat from melting, resulting in the best Weisswurst texture.

2. 2

   Grind veal and pork bacon together twice through the finest grinder setting. Combine with ice cubes, parsley, lemon zest, onion, white pepper, mace, and salt in a food processor. Process until a smooth, pale paste forms.

   5 minutes

   Add ice slowly to keep the mixture cold and help emulsify the meat.

3. 3

   Soak sausage casings in warm water, then rinse thoroughly. Fit the casing onto a sausage stuffer or piping bag.

   3 minutes

   Remove all air bubbles from the casing to prevent bursting during cooking.

4. 4

   Fill the casings with the sausage mixture, forming links about 12cm (5 inches) long. Twist between each link and tie off the ends.

   5 minutes

   Don't overfill casings; Weisswurst should be plump but not tight.