Weisswurst Sausage Recipe: The Bavarian National Dish

• To begin, make sure your meat is cold and finely minced. Grind the meat (if not already minced) first through a medium sieve and then a small sized one.

  Mix the different meats well and place them in a bowl in the freezer while we work on the rest of the ingredients.
• Wash out the sausage casings and set them aside, covered.
• In a food processor, blend the fersh parsley finely.
• Add the meat to the food processor, along with the onion, salt, pepper and other spices and blend together until well combined.
• Add in the crushed ice and blend continuously for a minute.

Prepare the sausage filling:

• We'll use a meat piping machine to fill the sausage casings. Put some oil on the tip of the pipe to make the casings slide on easier.
• Rotate the hand crank few times, while feeding the meat mixture into the machine to get rid of the trapped air. When the filling starts to come out the pipe, make a knot in the casing on one side and add it on the pipe.
• Don't pack the filling in the casing too tightly, because we will need to divide the casing into sausages later.
• When the casing is filled, finish up with a knot and divide the individual sausages in whatever size you want: usually 10-12 cm (4-5 inches), or 8 cm (3 inches) for the smaller ones. Do this by either twisting the individual sausages or tying them off using kitchen twine, but don't cut them apart just yet.
• Add water to a large pot and heat it up until almost boiling (about 75°C / 167°F),
• Add your sausages to the water and cook them for about 30 minutes. Use a smaller upside-down lid or plate to keep the sausages submerged while boiling.
• After removing them from the pot it's ready to be cut into individual sausages. Now it's ready to be enjoyed fresh or store in the freezer for later!

Enjoy!