Silesian white sausage

Ingredients for 1 servings:

• 1,000 g veal shoulder
• 500 g bacon (pork back bacon), only the fat)
• 400 ml milk, frozen
• 1 shot of white wine
• 1 lemon peel, freshly grated
• 20 g potato starch
• 2 g mace
• 40 g salt
• 4 g sugar
• 4 g pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Dice the onions, meat, and bacon and place them in a blender. Add the milk, salt, and pepper to the blender and puree everything. Now add all the remaining ingredients to the blender and puree everything until smooth. Seal one end of the natural casing and use a household funnel (a slightly smaller one) to pour the pureed mixture into the natural casing. Then tie the natural casing tightly every 10 cm to create small sausages. Place the Silesian white sausages in cold, lightly salted water and bring to a boil briefly, then let stand for 10-15 minutes. It is advisable not to let the water boil too long, as otherwise the Silesian white sausages may burst. Serve with sauerkraut and potatoes and Polish Tunke (gingerbread sauce).