Weisswurst

The Münchner Weisswurst is a tradtional Bavarian sausage composed of very finely minced veal and pork back bacon, flavored with parsley,  in a clean pork casing. Back when refrigerators hadn't been invented yet, Weisswurst were prepared in the morning and had to be eaten by noon because they could not be preserved and would go bad. So following this culinary rule the sausages were consumed before lunch, leading to people to call the meal "Weisswurst breakfast". They always come in pairs and are served in a pot of hot water, accompanied by a traditional german pretzel, sweet mustard (the custom brand is "Händlmaier", you might receive a very disappointed gaze if this is not the served brand) and, more times than less, a german beer. I don't even think it's necessary to state that this dish has "Bavarian" written all over it. 

Ingredients:

• 2.25 kilograms of veal

• 30 grams of ground mustard seed

• 2.25 kilograms of lean pork butts

• 1 Tablespoon ground white pepper

• 100 grams of non-fat dry milk

• 1 teaspoon ground celery seeds

• 100 grams of salt

• 1 teaspoon mace

• 100 grams of soy protein concentrate

• 30 grams of powdered dextrose

• 1 teaspoon Spice onion powder 1 qt. ice water

• 1 teaspoon dry parsley

Preparation:

Grind meat on a grinder plate until it's in very fine state of matter. 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. Stuff 16 sausages  (clean pork casing) using a sausage stuffer or a sausage stuffing attachment. Do not overstuff, when twisting the links, leave a little room for expansion in each link. If necessary, remove large air bubbles by piercing the casing with a skewer. Tie off the links. In a large stock pot heat up water to 80°C. Place sausages in hot water, leave in for 30 minutes, adjust heat to keep temperature constant at 80°C. Put sausages in a bowl of hot water and serve with a pretzel and the all-important Händlmaier sweet mustard. 

Last but not least, enjoy your culinary masterpiece of prestigious Bavarian cuisine, the Lord of the sausages! The Münchner Weisswurst!