Makes 16 3-4 inch sausages


700gground veal shoulder
300gground pork backfat
250mlfrozen milk
20gdiced onions
2gwhite pepper
1glemon juice
0.25gground ginger
15gchopped parsley


  1. Mix all ingredients by hand except for milk until the mixture is very sticky. Keep all ingredients very cold as you mix (you can place bowl over ice to keep it chilled).
  2. Add everything to a food processor and process to a fine paste, adding frozen milk in several batches to keep it cool. Do not overmix or allow to warm up.
  3. Stuff into natural hog casings using a sausage stuffer. Tie off links every 3-4 inches.
  4. Heat water to 180 F. Turn off heat, add sausage, and cover with a kitchen cloth to keep sausage partially submerged. Poach for around 20 minutes until internal temperature is 145.


Nothing beats homemade fresh Weisswurst for breakfast. The key to making good sausage at home is to keep all your ingredients cold. If you let your sausage warm up before stuffing or don't fully emulsify the meat and fat you'll end up with sausage that is grainy rather then springy. So be sure to fully puree your ingredients in a blender or food processor at cold temperatures before stuffing your sausage.