Recipe - Fine Swiss Weisswurst

Three fourths pound Veal, trimmed, cubed
Three fourths pound Jowl fat, cubed
11 ounce Ice
1 tablespoon Salt
1 teaspoon Sugar
1 teaspoon White pepper
1 teaspoon Dry mustard
One fourth teaspoon Mace
One half teaspoon Ginger
1 One half teaspoon Lemon zest (blanched,
chopped superfine)
2 tablespoon Nonfat dry milk powder
Hog casings for stuffing

Combine veal with salt and sugar. Grind meat and jowl fat through the fine
plate of heavy duty grinder.

Keep meat and jowl fat separate. Chill well. Place ground meat in food
processor, add ice. Sprinkle spice mixture over ice. Process mixture till
very cold, 30 degrees on thermometer. Stop machine, sc rape down sides.

Continue processing till temperature rises to 40 degrees (the longer it
takes, the finer the sausage.) Mixture should resemble cake batter.

Add jowl fat and process till mixture reaches 45 degrees. (emulsion occurs
now) Add nonfat milk powder and process till mixture reaches 58 degrees.

To stuff casings: Fill a commercial sausage stuffer evenly with mixture,
making sure there are no airpockets. Stuff hog casings, not too tight, tie
off with fine kitchen string.

Poach sausages in a shallow pan of simmering water (water should be 165
degrees), until internal temperature of meat is 155 degrees. (Don't boil,
casings can split)

Remove sausages to ice bath when cooked. When internal temp. reaches
60 degrees remove from water:

Cook, fry or grill and serve.

Recipe by: Lyde Buchtenkirch (CIA) Posted to MCRecipe Digest V1 #531 by
"Master Harper Gaellon" gaellon@inch.com on Mar 21, 1997