Weisswurst (Munich white sausage)

Instructions

1. Cut the veal, pork and fatback into cubes, then place them in the freezer for 30 minutes so they firm up.
2. Finely chop the onion and parsley, then pass the meat cubes through a fine grinder, alternating with the onion.
3. In a cold bowl, mix the filling with the salt, pepper, nutmeg, cardamom and lemon zest.
4. Gradually add the cold milk while kneading vigorously until the filling is smooth and sticky.
5. Rinse the casing in cold water, then fill it with the mixture using a piping bag or funnel, forming sausages about 12 cm long.
6. Twist the ends closed and leave to rest for 1 hour in the fridge.
7. Poach the sausages in water held at 80 °C (just below simmering) for 10 to 12 minutes.
8. Drain and serve straight away with pretzels and sweet mustard.