Silesian Bratwurst – White Sausage

Ingredients for 18 servings:

• 1 kg veal
• 500 g pork loin
• 250 g pork back bacon, fresh, untreated, fatty
• 32 g salt
• 3 g curing salt
• 4 g white pepper
• 3 g mace
• ½ tsp sugar
• ½ lemon(s), zest
• 400 ml cream
• Intestine, 4 m

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 45 minutes; Total time approx. 14 hours 45 minutes

Soak the sausage casing in lukewarm water. Cut the veal, pork loin, and bacon to fit the meat grinder. Place the pieces of meat and the meat grinder auger in the refrigerator overnight or in the freezer for about 1 hour. To grind, insert the 2 mm disk into the meat grinder. Grind the meat once. Grind it through the meat grinder again. Finely grind the spices in a mill or mortar. Place the mixture in a food processor along with the cream and meat mixture and knead with the dough hook until it begins to stick together (about 15 minutes). The mixture will have a consistency comparable to a fine sausage. To cool thoroughly, place the mixture in 1-2 freezer bags, flatten it, and place it in the freezer for 45-60 minutes. Drain the sausage casing and thread it onto the cornucopia. Now fill the casing evenly with the sausage meat. Twist off sausages approximately 18 to 20 centimeters long. Storage (shelf life): The sausage will keep longer if boiled. To do this, place it in 80°C hot water and let it stand for 45 minutes. Once boiled, you can also freeze the Silesian sausage. I let it thaw overnight in the refrigerator. Preparation: Pour boiling water over the fresh sausage and let it stand for a few minutes. Drain with kitchen paper. Pour flour onto a flat plate and roll the sausage in it. Heat oil in a pan and fry the sausages over medium heat until brown.