Weisswurst

10 Lbs

Ingredients

Quantity Ingredient
5 pounds Veal
5 pounds Lean pork butts
3½ ounce Non-fat dry milk
3½ ounce Salt
3½ ounce Soy protein concentrate
1 teaspoon Onion powder
1 teaspoon Dry parsley
1 ounce Ground mustard seed
1 tablespoon Ground white pepper
1 teaspoon Ground celery seeds
1 teaspoon Mace
1 ounce Powdered dextrose
1 quart Ice water

Directions

NOTE: Oz in the above measurements referes to ounces of weight, not volume.

Grind meat through a ¼" or ⅜" grinder plate. Add all the ingredients, except the water and mix thoroughly until evenly distributed. Then 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 5" to 6" links. Place into 160 degree F. water and cook until an internal temperature of 150 degrees F. is attained. Then shower the sausage with cool water until the internal temperature falls to 75 degrees F. Place in cooler overnight before using.

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