Steps
The Weißwurst, the Bavarian classic, tastes not only at the Oktoberfest. But don't forget, after 11 a.m., Bavarian veal sausage no longer works.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
rotate meat and bacon one after the other through a coarse perforated disc using the pre-cooled mincer.
Then turn the sausage meat through a fine perforated disc and let it freeze in a freezer.
Rotate the frozen mass again together with the crushed ice through the fine perforated disk.
Season the finely ground mixture with sea salt, pepper, mustard powder and nutmeg powder, add the chopped parsley and mix for approx. 8 - 10 minutes in a food processor at medium speed.
Reminder: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the mincer, draw up the intestine and press the mass to the opening of the stuffing horn (so that no air enters the intestine during filling).
Please always note the temperature.
Pull the gut over the end of the stuffing horn and close it with a knot.
Then press the sausage meat evenly into the intestine. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, also knot the end of the intestine.
Carefully twist off 10 cm long sausages and cut off pairs of sausages.
Brew the entire sausage chain in 75 °C hot water for approx. 25 minutes. The sausages are fully cooked when they have reached a core temperature of around 67 °C.
The sausage chain can then be cut apart.
Enjoy the Weißwürste either immediately or after cooling in ice water vacuumirren and finally freeze.