in Germany

Munich white sausage

updated

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Ingredients for 1 servings:

  • 4 kg beef, without tendons with max. 5% visible fat
  • 2 ½ kg bacon (back bacon)
  • 1 ½ kg veal head meat (cooked)
  • 2 kg ice – snow
  • Spice(s) per kilo of meat:
  • 18 g salt
  • 3 g cutter aid (optional, not required)
  • 2 g pepper
  • 1 g mace
  • 10 g parsley, flat
  • 1 g lemon(s) powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

It is only one of the various “original” recipes and does not claim to be the only correct one

The beef, preferably young beef (preferably a ‘fresser’), is ground into a fine paste with the spices, bacon, and ice cream. The finely ground veal head meat is then added to this paste. The paste is stuffed into 28/32 gauge pork casings and cooked at 80°C for 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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