*  Exported from  MasterCook II  *

                          Fine Swiss Weisswurst

Recipe By     : TASTE TS4839
Serving Size  : 6    Preparation Time :0:00
Categories    : Sausages                         Taste
                Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Pound         veal -- trimmed, cubed
     3/4  Pound         jowl fat -- cubed
  11      Ounces        ice
   1      Tablespoon    salt
   1      Teaspoon      sugar
   1      Teaspoon      white pepper
   1      Teaspoon      dry mustard
     1/4  Teaspoon      mace
     1/2  Teaspoon      ginger
   1 1/2  Teaspoons     lemon zest -- blanched, hopped sup
   2      Tablespoons   Non-fat dry milk powder
                        Hog casings for stuffing


Combine veal with salt and sugar.Grind meat and jowl fat through the fine
plate of heavy duty grinder,seperately. Place in individual bowls. Chill
well.
Place ground meat in food processor, add ice. Sprinkle spice mixture over
ice. Process mixture  until very cold,( 30 degrees).
Stop machine, scrape down sides. Continue processing until temperature
rises to 40 degrees. Mixture should resemble cake batter.
Add fat and process until mixture reaches 45 degrees.Add non-fat milk
powder and process until mixture reaches 58 degrees.
To stuff casings:
 Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff
hog casings, not too tight, tie off  with fine kitchen string.  Poach in
shallow pan of simmering water (165 degrees),
until internal temperature of meat is 155 degrees.
Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to  until
internal temp is 60 degrees.
Cook, fry or grill and serve.

   Yield: 6 servings


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