Munich Weisswurst

08/10/2015
Daniella
fromDaniellaNovice
"You don`t need to wait for Oktoberfest to try some tasty Munich Weisswurst!"
Preparation60 min.
Cooking120 min.
Тotal180 min.
Servings16
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Ingredients

  • pork - 10.5 oz (300 g), lightly frozen
  • veal - 21 oz (600 g)
  • salt - 2 1/3 tbsp (35 g)
  • lard - 14 oz (400 g), without the skin
  • pork rinds - 3.5 oz (100 g)
  • ice - 1 1/5 cups (300 g)
  • ginger - 1 pinch, dried
  • cardamom - 1 pinch
  • onions - 2 tsp (10 g)
  • parsley - 1 1/3 tbsp (20 g)
  • nutmeg - 1 pinch
  • white pepper - 1/5 tsp (1 g)
  • lemon rinds - 1/5 tsp (1 g), dried

Preparation

You will need sausage casings for this recipe.

Cut the pork and veal into cubes. Bring the water to a boil and boil the pork rinds with the onions for 15 min. Take them out and grind them.

Mix the chopped meat with the spices and salt, as well as half the ice. Blend everything and leave it in the fridge. Then, blend the pork lard also. Blend the remaining ice, separately.

Mix everything together. Prepare 16 sausage casings and fill them carefully, without overstuffing them. Tie them off carefully.

Heat water to precisely 176°F (80 °C), check its temperature with a thermometer. This temperature needs to remain constant. Put the sausages in and boil them 30 min. Cool and serve with a garnish of your choice.find similar recipes here

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