Weißwurst

Preparation

1. 01

   Chilling

   Cut the veal and pork back fat into 1 cm cubes. Spread on a tray and place in the freezer compartment of the refrigerator for 30 minutes. The meat must be thoroughly cold, in a semi-frozen state.

2. 02

   Mincing

   Pass the chilled meat and fat through the finest plate of the mincer (2-3 mm). It is important that the mincer parts have also been pre-chilled in the refrigerator.

3. 03

   Preparing the emulsion

   Place the minced meat and fat in a food processor. Gradually add the iced water and process on high speed for 3-4 minutes. Add the salt, white pepper, mace, ginger, cardamom, grated lemon zest, grated onion, and finely chopped parsley. Process for a further 1-2 minutes until a homogeneous, sticky, and smooth emulsion is achieved. The temperature of the mixture must not exceed 12°C.

4. 04

   Stuffing

   Fit the natural casing onto the sausage stuffer. Fill the casing by piping the emulsion into it. Form sausages approximately 12-13 cm in length. Tie the ends with string. Take care to remove any air bubbles.

5. 05

   Boiling

   Heat the water in a large pot to 70-75°C (absolutely do not boil!). Lower the sausages into the water and cook at this temperature for 25 minutes. The sausages are ready when they float to the surface and the colour is a light pink-white. Serve in a wide bowl with hot water, accompanied by sweet mustard and Brezn.