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5 from 2 votes


A German emulsified white sausage
Prep Time30 mins
Cook Time30 mins



  • rinse and soak your natural hog casings for at least 1-3 hours
  • Cut the pork skin into small pieces. Add the onion and pork skin in simmering water and simmer for 20-30 minutes. Once finished grind the pig skin and onion on a 3mm plate. Set aside to cool.
  • Chill your meat and fat. The temp of your meat and fat should be just above freezing.
  • You will Grind your meat and fat separately. The first grind will be on a 10mm plate. The second grind will be on a 6mm plate. Make sure your meat is chilled at every step in this process.
  • In your food processor (with sharp blades) add the meat, salt, and 1/3 of the ice. Chop your meat till it becomes a smooth batter. The temperature need to remain between 36F - 42F
  • Next add the fat, the pigskin/onion mixture, the rest of the seasonings, and 1/3 more ice. Chop till mixture is homogenous.
  • Finally add the parsley and the last 1/3 crushed ice and chop for 30 seconds more. The meat temperature needs to remain below 58FF. Ideally 53F - 55F. If it gets too hot the emulsion will break.
  • Stuff your farce into the sausage casings and twist into links
  • Heat a pot of water to 176F and poach the sausage for 30-35 minutes
  • Once cooked you can refrigerate, freeze for later, or enjoy now!!