Münchener Weisswurst (Munich White Sausage)

A well known German bratwurst type sausage from Munich.

Calories: 330

Servings: 10

Prep time: 45 minutes

Cook time: 35 minutes

Meats	Metric	US
Lean pork	250 g	0.55 lb
Pork jowls	250 g	0.55 lb
Back fat	100 g	0.22 lb
Veal	250 g	0.55 lb
Water, ice cold	150 ml	5 oz fl

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Pepper	2.0 g	1 tsp
Mace	1.0 g	1/2 tsp
Coriander	0.5 g	1/4 tsp
Ginger	0.3 g	1/8 tsp
Parsley, fresh, chopped	10 g	2 Tbsp
Lemon zest, grated	5.0 g	1 tsp

Instructions

Grind pork meat and fat through 5 mm (1/4") plate.
Grind veal through 3 mm (1/8") plate.
Using food processor emulsify ground pork adding salt, spices and half of cold water.
Add veal and the remaining water and blend again.
Stuff into 28-32 mm hog casings forming 10 cm (4") links.
Cook in water at 80° C (176° F) for 35 minutes.
Cool and refrigerate.

Notes

Serve with mustard and pretzels or roll.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.