Weisswurst (White Sausage)
Ingredients:
5 lbs. veal
1 oz. ground mustard seed
5 lbs. lean pork butts
1 Tbsp. ground white pepper
3 1/2 ozs. non-fat dry milk
1 tsp. ground celery seeds
3 1/2 ozs. salt
1 tsp. mace
3 1/2 ozs. soy protein concentrate
1 oz. powdered dextrose
1 tsp. American Spice onion powder 1 qt. ice water
1 tsp. dry parsley
Cooking:
- Grind meat through a 1/4" or 3/8" grinder plate.
- Add all the ingredients except the water and mix thoroughly until evenly distributed.
- Place the meat in the food processor, adding the water as you go along.
- This will help emulsify the meat.
- Stuff into a 32-35mm hog casing and make into 5" to 6" links.
- Place into 160°F water and cook until an internal temperature of 150°F is attained.
- Then shower the sausage with cool water until the internal temperature falls to 75°F.
- Place in cooler overnight before using.
- Grill or fry these brats until browned.
- For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour.
- Brown the sausage in a skillet to which you have added vegetable oil.
- Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
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