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5 September 2008 No Comment

Weißewurst are traditional Munich sausages, supposedly eaten “very fresh”, that is to be eaten the morning they are prepared.



  • 5kg pork belly
  • 1kg veal (optional)
  • 2kg ice
  • 3g nutmeg, ground
  • .5g lemon powder
  • 1g black pepper, ground
  • 20g salt
  • 1g? parsley, finely chopped (dried or fresh)
  • .5-1g MSG (optional)
  • 25g phosphate + salt (without umrotungsmittel)
  • 1 onion, minced
  • Pig intestine casings (small intestine)


Grind meat using medium grinding plate (2-5mm), adding ice as you go. Mixture cannot go over 12 degrees centigrade, or it will be ruined. Mix in foot processor until smooth, adding ice to keep temperature below 12C. Add spices and onion. Cook in simmering water (70C) for 25 minutes. Place in cold water at end to cool.

Unsure if cooking is necessary before being reheated later, or if this is the cooking before eating.

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