Recipe > Weisswurst sausage

Grind the meat and fat into 5mm;

Mix all the ingredients with your hands or with an orbital mixer until very sticky, about 5 minutes;

Place in thin pork or sheep casing;

Twist every 15 cm and tie the ends well;

Cook in water at 70 degrees for 15 minutes.

Keep everything very cold throughout the process. If it gets too hot it can break the emulsion and the sausage will become brittle and gritty.