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Weisswurst

4 servings

Ingredients

• 1 kg Tender pork roast
• 0.5 kg Firm pork, from the leg
• 0.5 kg Unsalted bacon
• 200 g White bread
• 1 pcs Lemon zest, finely chopped
• Salt (to taste)
• 0.5 tsp Mace

Instructions

1. Chop 1 kilogram of tender pork roast and ½ kilogram of firm pork from the leg.
2. Boil ½ kilogram of unsalted bacon and, once cooled, cut into fine cubes; soak 200 grams of white bread in strong broth.
3. Mix everything well and stir in the finely chopped zest of one lemon, salt to taste, and ½ teaspoon of mace.
4. Fill the mixture into thin pork casings and boil in water for 20 minutes.

Modernized from a treasured 19th-century German cookbook.