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A finely textured veal sausage flecked with lemon and parsley, weisswurst—white sausage—can be found throughout Bavaria. Historically it came to be known as a late-breakfast snack due to its perishable nature, and this sausage is still enjoyed by most people before noon.
What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages.
Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer.
Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome.
You may be tempted to cook up your sausages right away, but aging is important to developing the flavor, so don’t skip this final step.
This recipe was featured as part of our Make Your Own Sausage project.
For the filling:
To stuff the sausages:
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