Munchner Weisswurst 🌭

Method

1. 1

   Soak the veal overnight, then grind it very fine together with chilled back fat, working fast and cold so the emulsion never warms.

2. 2

   Season with salt, white pepper, mace, parsley and lemon zest, then pound in ice water until the farce is pale, glossy and springy.

3. 3

   Stuff the mixture loosely into natural casings and twist into short plump links; do not pack them tight or they will burst.

4. 4

   Bring a wide pan of salted water to a bare simmer — never a rolling boil — and poach the sausages for 15 to 20 minutes until just firm.

5. 5

   Serve at once with a warm pretzel, a thick swirl of sweet mustard and a glass of cloudy wheat beer, the traditional way of eating them before the noon church bells.