Weisswurst

==Description==
===Ingredients===
*5 lbs. Veal 
*1 oz. ground mustard seed
*5 lbs. lean Pork butts 
*1 Tbsp. ground white pepper
*3 1/2 ozs. non-fat dry milk 
*1 tsp. ground celery seeds
*3 1/2 ozs. salt 
*1 tsp. mace
*3 1/2 ozs. soy protein concentrate 
*1 oz. powdered dextrose
*1 tsp. American Spice Onion powder 1 qt. ice water
*1 tsp. dry parsley
===Directions===
Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except
the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat. 
Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the Sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using. 
Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the Sausage in a skillet to which you have added vegetable oil. 
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
===Other Links===
==See also==
Category:German Snacks
Category:German Recipes
Category:celery seed Recipes
Category:parsley Recipes
category:vegetable oil Recipes
category:white pepper Recipes
category:celery seed Recipes
category:mustard seeds Recipes
category:parsley Recipes
category:Sausage Recipes
category:water Recipes
category:flour Recipes
category:Onion Recipes
category:salt Recipes
category:milk Recipes
category:mace Recipes
category:Veal Recipes
category:Pork Recipes
category:ice Recipes
category:meat Recipes