Recipe > Weisswurst

Grind everything on the coarse cutting disc;

Grind again, this time on the finest cutting disc;

Mix the ground meat with the milk until it is well homogenized;

Wait 1 or 2 hours for the meat to absorb the milk well and become more tender.

Place in the pork casing.

Cook for approximately 1 hour with water at a maximum temperature of 75°, until the internal temperature of the sausages reaches 70°.