One of my new favourites.  Everyone in our family loves it, and Big Dog tells me it goes 

over like wildfire at his place too! 

Big Dog’s twist in the recipe is to sub heavy cream for the water, so it’s extra rich and 

extra creamy.  This makes up for the use of regular pork butts rather than a mix of pork 

and veal, which is where the white colour traditionally comes from. 

Weisswurst 

10 lbs pork butt 

3.5 oz non-fat dry milk 

3.5 oz coarse salt 

3.5 oz soy protein concentrate 

1 teaspoon onion powder 

1 teaspoon dry parsley 

1 oz ground mustard powder 

1 tablespoon ground white pepper 

1 teaspoon ground celery seed 

1 teaspoon mace 

1 oz powdered dextrose 

1 quart heavy (35%) cream 

Note: Ounces in above measurements refers to ounces in weight, not volume. 

Grind meat through a 1/4” or 3/8” grinder plate.  Add all the remaining ingredients, 

except for the cream and mix thoroughly until even distributed. 

Place the meat in a food processor,  adding the cream as you go; this will help emulsify 

the meat.  (Alternatively, grind the meat a 2nd time and then work in the cream). 

Stuff meat into a  32-35 mm hog casing and 5-6” links.  Place into 160°F water and cook 

until an internal temperature of 150°F is attained. 

Shower the sausage with cool water until the internal temperature falls to 75°F. 

Place in cooler overnight before using.