tristar wrote:BriCan wrote:tristar wrote:And I though at least a minimum of 51% Veal meat, was one of the defining features of Weisswurst ?
One word answer no.
Mainly pork and to a lesser extent beef and veal (in that order), the latter for binding purpose only.
That is a very definitive statement Robert, simply "no"!
And here is me thinking that the
would be a hint tristar wrote:And as much as I defer to your experience I have to say that you are wrong.
Accepted.
I was in a way quoting two German Master sausage makers that wrote the program for BCIT (http://www.bcit.ca ) in the late 60 early 70. I do have the manuals and yes there are recipes (Weisswurst) in there that do contain veal; but it is not the dominant meat.
tristar wrote:Any research on the internet will clearly show that Weisswurst are a veal based sausage, and not a pork based sausage:http://www.perob.com/pages/index.htm?page=/pages/munich-weisswurst-sausage.htm
It seems that there are many recipes (German ones) for Weisswurst each with their own twist on things.
The one dominating factor for making these sausage white is the lemon, thank you for the link.
