Summary

Ingredients

• g 1,000 veal shoulder
• 500 g bacon, (pork back bacon, only the fat)
• 400 ml milk, frozen
• 1 shot white wine
• 1 lemon peel, freshly grated
• 20 g potato starch
• 2 g mace
• 40 g salt
• 4 g suar
• 4 g pepper

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Instructions

1. Cut the onions, meat and bacon into cubes and put in the blender. Also put milk, salt and pepper in the blender and puree everything. Now put all the remaining ingredients in the mixer and puree everything to a homogeneous mass.
2. Close the natural casing at one end and pour the pureed mass into the natural casing using a household funnel (a slightly smaller one). Then the natural casing is tied tightly every 10 cm so that small sausages are created.
3. Put the Silesian white sausages in cold, lightly salted water and bring to the boil briefly, then let them steep for 10-15 minutes. It is advisable not to let the water boil too long, otherwise the Silesian veal sausages may burst.
4. Sauerkraut and potatoes and the Polish sauce (gingerbread sauce) go well with it.