Silesian White Sausage

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 in the freezer for about 1 hour.

To grind, insert the 2mm disc into the meat grinder.

Grind the meat once.

Turn through the meat grinder again.

Put the spices and cream with the meat mixture in a food processor and knead with the dough hook until it starts to stick (approx. 15 minutes). {It gets the consistency comparable to a fine smeared sausage.}

To cool, place the mass in one (two) freezer bags, press flat and place in the freezer for 45-60 minutes.

Drain the sausage casing and pull it onto the cornucopia. {Here I made the experience that it is easier to open when the sausage meat has already been poured in and has reached the front of the filler neck.}

Now fill the sausage meat evenly into the intestine.

Twist off sausages that are around 18 to 20 centimeters long.

Pour boiling water over the fresh sausage and let it steep for a few minutes.

Drain with paper towels.

Put the flour on a flat plate and roll the sausage in it.

Heat oil in a pan and fry the sausages brown over medium heat.

We traditionally ate the Silesian with mashed potatoes and sauerkraut.

The sausage is raw, finely chopped and can therefore be prepared on the day it is made. So far I have stored them in the refrigerator for a maximum of one day. It starts to get greasy very quickly. The sausage will keep longer if you scald it. To do this, it is poured into 80 ° C hot water. Let it steep for 45 minutes. You can also freeze the Silesian when brewed. I let them thaw in the fridge overnight.