White Bratwurst (Weißwurst)

White Bratwurst (Weißwurst), (Weiß = white, wurst = sausage) is a German sausage made with light colored meat and milk.

Calories: 380

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Meats	Metric	US
Veal	600 g	1.32 lb
Pork jowls	400 g	0.88 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
White pepper	2 g	1 tsp
Nutmeg	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 g	1 Tbsp

Instructions

Grind veal through 1/8" (3 mm) plate.
Grind jowls or belly through 1/8" (3 mm) plate.
Mix veal with all ingredients. Add ground jowls (or belly) and mix again.
Stuff into 28-32 mm casings making 8 inch (20 cm) links.
Refrigerate. Cook before serving.

Notes

Pork jowls may be substituted with pork belly, however, jowls have much better binding properties.

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.

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