Munich-Style White Sausage with Parsley and Lemon

Cut veal shoulder and pork belly into approximately 3 cm cubes and pre-freeze for at least 1 hour at -2°C. Dice back fat separately and freeze as well. Soak casings in lukewarm water.

Pass veal and pork belly through the 8 mm plate of the meat grinder. Grind back fat separately through the 6 mm plate. Return everything to the refrigerator.

Finely chop veal in the bowl cutter, adding salt and spices gradually. Add ice water in three portions slowly until forcemeat temperature reaches 6°C. Then add fat and pork belly, continue until 10-12°C. Incorporate parsley and lemon zest briefly at the end.

Immediately stuff the forcemeat into the prepared pork small intestine casing. Fill evenly without air bubbles. Twist or tie off sausages at 90-100 g each. Prick surface sparingly with a fine needle to remove air pockets.

Heat water to 80°C – never bring to a rolling boil. Add sausages and poach at a constant 75-80°C for 15-20 minutes until a core temperature of 72°C is reached. Remove sausages and briefly refresh in cold water.

Serve immediately with sweet mustard and pretzel or cool to 4°C and consume within 3 days. To reheat, poach again at 75°C; never slice and fry.