Weisswurst
Yield
10 lbsPrep
45 minCook
30 minReady
15 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
veal
|
|
| 5 | pounds |
pork shoulder
lean |
|
| 3 ½ | ounces |
milk, skim, (non fat) powder
non-fat |
|
| 3 ½ | ounces |
salt
|
|
| 3 ½ | ounces |
soy protein concentrate
|
* |
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
parsley leaves
dry |
|
| 1 | ounce |
mustard seeds
ground |
|
| 1 | tablespoon |
white pepper
ground |
|
| 1 | teaspoon |
celery seeds
ground |
|
| 1 | teaspoon |
mace
|
|
| 1 | ounce |
powdered dextrose
|
* |
| 1 | quart |
water
ice cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
veal
|
|
| 2.3 | kg |
pork shoulder
lean |
|
| 101.2 | ml/g |
milk, skim, (non fat) powder
non-fat |
|
| 101.2 | ml/g |
salt
|
|
| 101.2 | ml/g |
soy protein concentrate
|
* |
| 5 | ml |
onion powder
|
|
| 5 | ml |
parsley leaves
dry |
|
| 28.9 | ml/g |
mustard seeds
ground |
|
| 15 | ml |
white pepper
ground |
|
| 5 | ml |
celery seeds
ground |
|
| 5 | ml |
mace
|
|
| 28.9 | ml/g |
powdered dextrose
|
* |
| 0.9 | l |
water
ice cold |
*
|
Directions
NOTE: Oz in the above measurements referes to ounces of weight, not volume.
Grind meat through a ¼ inch or 3/8" 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.
