Münchner Weißwurst

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Keep meat, fat, bowl, and grinder very cold; grind the veal and fat finely.

Ingredients quick view

1 lb very cold lean veal

8 oz very cold pork back fat

1/2 cup crushed ice

1/4 cup chopped parsley

2 tbsp finely minced onion

1 tsp lemon zest

1 1/2 tsp salt

1/2 tsp white pepper

1/4 tsp mace

Pinch of ground cardamom

Prepared sausage casings

Garlic is not part of the classic Munich seasoning.

Boiling can split the delicate sausages.

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