| Ingredient | Quantity(grams) |
|---|---|
| Beef veal | 400 |
| Pork leg | 300 |
| Pork fatback | 300 |
| White wine | 150 |
| Bread crumbs | 40 |
| Salt | 20 |
| Pork casing | 10 |
| Chopped parsley | 8 |
| Instacure#1 | 2.5 |
| Minced garlic | 2 |
| Ground black pepper | 2 |
| Ground nutmeg | 1 |
| Coriander seed | 0.5 |
| Mustard corns | 0.5 |
| Powdered ginger | 0.2 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > german weisswurst (weißwurst) sausage
Grind the meats twice using a fine plate;
In a food processor or bowl chopper, combine all the ingredients and process until the meat reaches a very smooth, toothpaste-like consistency;
Add the ice gradually;
The meat temperature must not exceed 15°C (59°F);
Let it rest for 12 hours in a refrigerated environment;
Stuff into natural pork casings, forming 10 cm links;
Let it rest for 12 hours in a refrigerated environment;
Cook in water at 75°C (167°F) for 30 minutes;
Cool and store in a refrigerated environment.
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