Weißwurst is a traditional German sausage made from veal and pork, flavored with lemon and parsley. It is typically served as a breakfast or lunch dish and is often accompanied by sweet mustard and a pretzel. Weißwurst is a specialty of the city of Munich and is typically only made and consumed in the morning, as the sausages are not cooked but rather boiled and then served warm.
Here is a recipe for Weißwurst:
- 2 lbs of veal and pork
- 1/4 cup of chopped parsley
- 1 tsp of lemon zest
- 1 tsp of salt
- 1/2 tsp of ground cardamom
- 1/4 tsp of ground nutmeg
- 1/4 tsp of white pepper
- 1/4 cup of ice water
- Sausage casings
- In a large mixing bowl, combine the veal, pork, parsley, lemon zest, salt, cardamom, nutmeg, and white pepper.
- Mix well and add the ice water to the mixture.
- Mix well until the meat is well combined.
- Stuff the meat mixture into the sausage casings.
- Twist the sausages to form links.
- Bring a large pot of water to a boil.
- Place the sausages in the boiling water and cook for 15-20 minutes.
- Remove the sausages from the water and let them cool.
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