*  Exported from  MasterCook II  *
                           Fine Swiss Weisswurst
 Recipe By     : TASTE TS4839
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sausages                         Taste
   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
 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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