Weißwürste

Ingredients

• Schweinedärme (Kaliber 30/32)
• 0.5 Bund Petersilie (10 g)
• 0.5 Bio-Zitrone
• 1 g Senfkörner
• 215 g Kalbsschulter
• 150 g Speck (Schweinerückenspeck)
• 19 g Salz
• 0.5 TL Pfeffer
• 1 Prise Muskat
• 125 g Crushed Ice

Instructions

1. 1.

   Soak the casings in a bowl with lukewarm water for about 2 hours, rinsing occasionally.

2. 2.

   Wash and dry the parsley, shake off excess moisture, and finely chop. Wash and dry the lemon, grate the zest, and peel the rind. Crush the mustard seeds in a mortar.

3. 3.

   Remove visible fat and cartilage from the meat and bacon, cut into small pieces. Combine with salt, pepper, nutmeg, crushed mustard seeds, and lemon zest; cover and place in the freezer for about 30 minutes.

4. 4.

   Transfer the meat to a meat grinder and grind once more using a 2 mm plate. Repeat the grinding process a second time.

5. 5.

   Place the ground mixture into a stand mixer or food processor. Add some crushed ice and mix, checking the temperature intermittently; the mixture should remain below 12 °C. Add more ice if necessary. Continue mixing until the meat forms a homogeneous paste, then fold in the parsley.

6. 6.

   Pull the casing onto the feeding tube of the grinder or use a sausage stuffer. Fill the casings with the meat mixture, turning off after about 12 cm to form white sausages. Avoid air pockets and overly tight fillings.

7. 7.

   Heat water in a pot to 75 °C and poach the homemade white sausages for about 20 minutes.