Preserving Meats: Weisswurst by Recipe Cottage

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	Weisswurst

		Swiss Weisswurst 3/4 pound veal trimmed, cubed 3/4 pound 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 teaspoons lemon zest blanched, chopped 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, separately. Place in individual bowls. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture until very cold,( 34 degrees F). Stop machine, scrape down sides. Continue processing until temperature rises to 40 F degrees. Mixture should resemble cake batter. Add fat and process until mixture reaches 45 F degrees. Add non-fat milk powder and process until mixture reaches 58 F degrees. To stuff casings: Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff hog casings, not too tight, tie off with fine kitchen string. Poach in shallow pan of simmering water (165 F degrees), until internal temperature of meat is 155 F degrees. Be careful water does not boil. Remove sausages to an ice bath when cooked. Cool in water bath to until internal temp is 60 F degrees. Fry or grill and serve. Yield: 6 servings