Weisswurst

Ingredients

Veal shoulder or veal stew meat

1.5 pounds

Pork back bacon

1 pound

Ice water

1/2 cup

Chopped fresh parsley

1 tablespoon

Lemon zest

1 teaspoon

Ground mace

1/2 teaspoon

Minced onion

2 tablespoons

Ground white pepper

1/2 teaspoon

Ground cardamom

1/4 teaspoon

Ground ginger

1/4 teaspoon

Sausage casings

2.5 meters

Freshly baked pretzels

for serving

Instructions

1. Cut the veal and pork back bacon into small pieces.
2. Using a meat grinder, grind the veal and pork back bacon pieces into a fine mince.
3. In a large bowl, combine the ground meat, ice water, parsley, lemon zest, mace, minced onion, white pepper, cardamom, and ginger. Mix until well combined and the meat mixture is uniform in texture.
4. Prepare the sausage casings by rinsing them in warm water.
5. Stuff the meat mixture into the sausage casings, ensuring a uniform distribution. Twist off the filled casings into 4-inch links.
6. Bring a large pot of water to a boil. Add the sausages and reduce the heat to a gentle simmer. Cook for 20 minutes, or until the sausages are cooked through and have a firm texture.
7. To serve, place the cooked Weisswurst in a bowl of hot water to keep them warm and tender. Dish up with a side of freshly baked pretzels for the perfect Bavarian culinary experience.