Munich Weisswurst

Ingredients

• •Veal
• •Pork back fat
• •Ice water
• •Onion
• •Lemon zest
• •Ground mace
• •Cardamom
• •Parsley
• •Sausage casings
• •Sweet mustard
• •Pretzel

Steps

1. 1Grind the veal and pork back fat together through a fine die, keeping everything very cold to prevent the fat from smearing.
2. 2Transfer the ground meat to a food processor and blend with ice water, finely chopped onion, lemon zest, ground mace, and a pinch of cardamom until the mixture becomes a smooth, pale emulsion.
3. 3Fold in the chopped parsley by hand, then chill the mixture in the refrigerator for at least 30 minutes to firm it up.
4. 4Stuff the mixture into sausage casings, twisting into individual links about 4 inches long.
5. 5Bring a large pot of water to just below a simmer, around 175 degrees Fahrenheit, since boiling would split the delicate casings.
6. 6Lower the sausages into the water and poach gently for about 20 minutes, until they turn opaque and firm to the touch.
7. 7Lift the sausages out with a slotted spoon and let them drain briefly.
8. 8Serve the warm sausages with sweet mustard and a soft pretzel on the side, traditionally enjoyed as a late-morning meal before noon.