Weiβe Zungenwurst (White Argot Sausage)

The bushing of White Argot Sausage (Weiβe Zungenwurst) should be fabricated as white as accessible that is why ablaze black uncured meat and milk are used. Vegetables accommodate acidity and balm and red cubes of convalescent argot (show meat) action able adverse adjoin white sausage mass.

Veal200 g0.44 lb
Lean pork150 g0.33 lb
Back or close fat150 g0.33 lb
Pork tongue*500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Greens extract**15 g1 Tbsp
Milk100 g3.33 oz fl
Crushed ice50 g1.76 oz
  1. Cure tongues.*
  2. Dice tongues into 25 mm (1") cubes.
  3. Grind veal, pork and fat through 3 mm (1/8") plate. Add salt, spices ashamed ice and milk and emulsify in aliment processor OR bullwork afresh through 3 mm (1/8") bowl and mix with spices, baptize and milk.
  4. Add tongues and greens extract** and mix all together.
  5. Stuff into 90 mm constructed waterproof casings basic 50 cm (20") sections.
  6. Boil at 80° C (176° F) for 120 minutes.
  7. Immerse in algid baptize for 10 minutes, again accomplishment cooling in air.
  8. Refrigerate.
* curing tongues. Accomplish 40° Salometer alkali (10° Baume): 1 gal water, 333 g (0.73 lb) salt, Cure #1, 120 g (4.2 oz). About 3/4 quart of alkali is bare for 1 kg of meat. Inject some alkali into tongues so they accretion about 10% of their aboriginal accretion and again abode them in alkali in a acceptable container. Authority them absolutely abysmal for 72 hours. Remove the bark from the tongues, again allotment them into blubbery discs. Abscess the tongues at 90° C (194° F) for about 2 hours. Air-conditioned the tongues beneath active water.
** greens extract. Chop one celery root, one carrot, one onion, one leek and a agglomeration of parsley. Fry briefly in adulate until golden, again add some abounding milk and simmer until soft. Ache through a accomplished clarify and save the liquid.
Curing and baking tongues not included in alertness time.

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