Silesian white sausage

Ingredients for 1 servings:

• 350 g veal
• 200 g pork, very lean
• 150 g pork cheek(s)
• 100 g bacon, fattier
• 300 ml milk, very cold
• 1 tbsp salt
• ½ tbsp pepper
• 1 pinch of nutmeg
• 1 pinch(s) lemon zest, grated
• ½ tsp broth, granulated
• 1 onion(s)
• Intestine (small natural casings)
• possibly fat, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

So that this traditional recipe is not forgotten.

Roughly dice the meat, pork cheek, and bacon and place in a blender. Add the cold milk with salt, pepper, and the remaining ingredients and puree until very fine. Pour the mixture through the funnel of a meat grinder into the casings, tying the casings after about 10 cm, not too tightly. Briefly boil the sausages in lightly salted water and let them simmer for about 20 minutes (do not boil them any longer). Remove the sausages and serve. Variation: Briefly fry the sausages in a little fat. Serving: In Silesia, this traditional dish is only served on Christmas Eve and New Year’s Eve, along with gingerbread sauce or mustard sauce, sauerkraut, and potatoes or dumplings. Accompany it with a beer.