Fine Swiss Weisswurst

* Exported from MasterCook *

Fine Swiss Weisswurst

Recipe By : Lyde Buchtenkirch (CIA)
Serving Size : 6 Preparation Time :0:00
Categories : Sausage Taste
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pounds veal -- trimmed, cubed
3/4 pounds jowl fat -- cubed
11 ounces ice
1 tablespoon salt
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon dry mustard
1/4 teaspoon mace
1/2 teaspoon ginger
1 1/2 teaspoon lemon zest (blanched -- chopped superfine)
2 tablespoons 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.



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