Meats and Sausages
Weiβwurst (White Sausage)
German white sausage (Weiβ=Weiss=White) is made with light colored meat and milk.
| Meats | Metric | US |
|---|---|---|
| Veal | 600 g | 1.32 lb |
| Pork jowls or belly | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 1 g | 1/2 tsp |
| Chopped parsley | 1 Tbsp | 1 Tbsp |
| Chopped chives | 1 Tbsp | 1 Tbsp |
| Grated lemon zest | 1/2 tsp | 1/2 tsp |
| Milk | 15 ml | 1 Tbsp |
Instructions
- Grind veal through 3 mm (1/8”) plate.
- Grind jowls or belly through 3 mm (1/8”) plate.
- Mix veal and pork with all ingredients.
- Stuff into 28-32 mm casings making 8 inch (20 cm) links.
- Refrigerate.
Notes
Cook fully before serving.
Pork jowls may be substituted with pork belly, however, jowls have much stronger binding properties.
Pork jowls may be substituted with pork belly, however, jowls have much stronger binding properties.
