Weisswurst - White Sausage

Step 1

Rinse the salt off the casing and soak it in a bowl in some warm water.

Step 2

The meat should be very cool and needs to me grind in the meat grinder first on medium, then on a small size.

Step 3

Put the ground meat into the freezer for a couple of minutes, while you prepare the other ingredients.

Step 4

Wash the casing inside and out with tap water and put it aside, covered with a lid.

Step 5

Use your food processor to crush ice cubes if you don't have crushed ice.

Step 6

After removing the ice from the food processor, add the parsley to the machine and chop it finely.

Step 7

Now add the meat and all other ingredients to the food processor and let it run for a minute.

Step 8

Add the crushed ice and let the food processor run for a while. Inbetween check the temperature to be below 12°C / 53°F.

Step 9

Prepare the sausage filler: Put some oil on the pipe to make it easier to get the casing onto it.

Step 10

When you have the casing put on the pipe, move the hand crank until all air is removed from the pipe and some sausage comes out.

Step 11

Make a knot into the casing.

Step 12

Slowly turn the hand crank on the sausage maker to fill the casing. Don't fill it too tight though since you will need to divide the sausages later.

Step 13

When you all sausage is filled, make a knot at the other end.

Step 14

Now divide the sausages in the size you want: 10-12 cm usually, 8 cm for smaller ones.

Step 15

Turn the sausages to separate them or use some kitchen twine but don't cut them apart, yet.

Step 16

In a large pot, bring water to an almost boil at 75°C / 167°F.

Step 17

Put the sausages into the water, use a plate or smaller lid to dunk them under water completely.

Step 18

After 30 minutes the sausages are ready to be removed. Now you can cut them apart and either enjoy fresh or freeze for later.