WEISSWURST

      Title: WEISSWURST
  Categories: Meats
       Yield: 10 Lbs
  
       5 lb Veal
       5 lb Lean pork butts
   3 1/2 oz Non-fat dry milk
   3 1/2 oz Salt
   3 1/2 oz Soy protein concentrate
       1 ts Onion powder
       1 ts Dry parsley
       1 oz Ground mustard seed
       1 tb Ground white pepper
       1 ts Ground celery seeds
       1 ts Mace
       1 oz Powdered dextrose
       1 qt Ice water
  
   NOTE:  Oz in the above measurements referes to ounces of weight, not
   volume.
      Grind meat through a 1/4" or 3/8" grinder plate. Add all the
   ingredients, except the water and mix thoroughly until evenly
   distributed. Then place the meat in the food processor, adding the
   water as you go along.  This will help emulsify the meat.
      Stuff into a 32-35mm hog casing and make 5" to 6" links. Place
   into 160 degree F. water and cook until an internal temperature of
   150 degrees F. is attained. Then shower the sausage with cool water
   until the internal temperature falls to 75 degrees F.  Place in
   cooler overnight before using.
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