Make your own Weißwurst - Bavarian sausage 

Make your own Weißwurst - Bavarian sausage
Meat:
1 kg lean veal
1 kg lean pork (e.g. shoulder)
1 kg pork back fat
250 g rinds
1 kg of ice cream
Spices per kg total weight:
20 g table salt
Phosphate according to manufacturer's instructions (cutting aid)
3g white pepper
1 g mace blossom
1g ginger
1 lemon peel
1 bunch of parsley
1 large onion
Pig intestine caliber 28/30
📌Prepare:
Cook the rinds the day before until they are soft, puree them and add a ladle of cooking water. Place in the fridge for one night, then grind through the 3 mm disc the next day. Cut the meat and back fat into mincer-sized pieces and mince through the 2 mm disc. First the meat, then the back fat.
Weigh out the spices and salt. Prepare the lemon zest, chop the parsley and quarter the onion.
📌Cutters:
First put the lean meat in the cutter, followed by the prepared rinds and add the salt and cutter aids.
Add 2/3 of the ice cream and the minced back bacon.
Add lemon zest.
Then it is cut to a temperature of 8 °C. Then we add the spices and the remaining ice cream.
We add the parsley almost at the end.
The white sausage meat is ready when it has reached a temperature of 16 °C.
📌Botting:
Fill the white sausages into the pork intestines and twist off.
📌Broths:
Heat the cooking water to 70°, add the white sausages and simmer for 45 minutes.
Place the finished white sausages in ice-cold water to finish the cooking process