Tipsy white sausage

Ingredients for 1 servings:

• 150 g poultry meat, without skin
• 150 g lean pork, shoulder or ham pieces
• 150 g veal
• 300 g bacon (thick, meaty sausage bacon, e.g. pork belly in the upper part)
• 250 g ice (white wine ice cream)
• 20 g salt
• 2 g white pepper, ground
• 1 ½ tbsp mustard, medium hot
• 1 ½ tbsp horseradish (cream- of good quality, from the jar
• 2 tbsp parsley, finely chopped
• 90 g leek
• 4 g cutter aid, without reddening
• Intestine (pig intestine or casings)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

the white sausage of a special kind, in cooperation with the Moziwis!!

Preparation: Make the appropriate amount of white wine ice cubes. Soak the sausage meat or pork casings in warm water. Cut all meat ingredients into strips and chill thoroughly. Preparation: Weigh the spices, excluding the mustard and creamed horseradish, and mix with the cutter aid. Distribute over the meat pieces and mix in. Clean and slice the leek, then mince everything alternately through the 3 mm disc. Briefly knead the sausage mixture by hand to allow everything to mix better. Make the white wine ice cream. Now mix the sausage mixture with the white wine ice cream, then continue to mince together with the mustard and creamed horseradish, until a homogeneous mass is formed. Just before the end, add the chopped parsley and continue mincing for a few more rounds. Stuff the sausage meat or pork casings, caliber 26/28 or 28/30. It is brewed in 80°C hot water like a white sausage, for about 20-25 minutes. It goes perfectly with a pretzel, a wheat beer, and white sausage mustard. You can read about the preparation process with photos in this thread: http://www.chefkoch.de/forum/2,70,346848/Hobbyko-s-Beschwipste-Weisswurscht-eine-Rezept-Bildergeschichte.html.