Fine Swiss Weisswurst

Title:
Fine Swiss Weisswurst

Yield:
6 Servings

Categories:
Sausage,
Veal




Ingredients:





   3/4 lb Veal, trimmed, cubed


   3/4 lb Jowl fat, cubed


    11 oz Ice


     1 tb Salt


     1 ts Sugar


     1 ts White pepper


     1 ts Dry mustard


   1/4 ts Mace


   1/2 ts Ginger


 1 1/2 ts Lemon zest (blanched,


          -chopped superfine)


     2 tb Non-fat 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 non-fat 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 air-pockets. 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 MC-Recipe Digest V1 #531 by


 "Master Harper Gaellon" 
on Mar 21, 1997