Weisswurst Sausage

Ingredients:

• 10 lb pork butt

• 3.5 oz non-fat dry milk

• 3.5 oz coarse salt

• 3.5 oz soy protein concentrate

• 1 tsp onion powder

• 1 tsp dry parsley

• 1 oz ground mustard powder

• 1 tbsp ground white pepper

• 1 tsp ground celery seed

• 1 tsp mace

• 1 oz powdered dextrose

• 1 quart heavy (35%) cream

Directions:

1. Grind meat through a 1/4” or 3/8” grinder plate.

2. Add all the remaining ingredients, except for the cream, and mix thoroughly until evenly distributed

3. Place the meat in a food processor, adding the cream as you go – this will
   help emulsify the meat (alternatively, grind the meat a 2nd time and then work in the cream)

4. Stuff the meat into 32-35 mm hog casing and 5-6” links

5. Place into 160°F water and cook until an internal temperature of 150°F is attained

6. Shower the sausage with cool water until the internal temperature falls to 75°F

7. Place in cooler overnight before cooking