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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


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