*  Exported from  MasterCook  *
                           Fine Swiss Weisswurst
 Recipe By     : Lyde Buchtenkirch (CIA)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sausage                          Taste
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pounds        veal -- trimmed, cubed
      3/4  pounds        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  teaspoon      lemon zest (blanched -- chopped superfine)
    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.
 Keep meat and jowl fat separate. Chill well. Place ground meat in 
 food processor, add ice. Sprinkle spice mixture over ice. Process mixture till
very cold, 30 degrees on thermometer. Stop machine, sc
 rape down sides.
 Continue processing till temperature rises to 40 degrees (the longer 
 it takes, the finer the sausage.) Mixture should resemble cake batter.
 Add jowl fat and process till mixture reaches 45 degrees. (emulsion 
 occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
 To stuff casings:
 Fill a commercial sausage stuffer evenly with mixture, making sure 
 there are no air-pockets. Stuff hog casings, not too tight, tie off with fine
kitchen string.
 Poach sausages in a shallow pan of simmering water (water should be 
 165 degrees), until internal temperature of meat is 155 degrees. (Don't boil,
casings can split)
 Remove sausages to ice bath when cooked. When internal temp. reaches 
 60 degrees remove from water:
 Cook, fry or grill and serve.
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