Weißwurst, German White Sausage

germanculture.com.ua

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

36 g salt

600 g lean veal meat (“veal stew meat”) at refrigerator temperature, cut into 1 cm cubes

300 g lean pork meat, cut into 1 cm cubes, partially frozen

400 g pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1 cm cubes

300 g ice

100 g pork skin

½ tsp dried lemon peel

¼ tsp white pepper

pinch of dried ginger

pinch of freshly grated cardamom

pinch of dried mace

10 g onion (don’t chop!)

20 g parsley, chopped

sausage casings (hog)

Directions at germanculture.com.ua

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer