Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications for Mortadella Bologna IGP, the "proper one".
In Germany there are quite a few different sausages from various regions that are called Knackwurst, most of which are either related to frankfurters or to mettwurst. But there is one type that is unique. Brunswick has always been famous for its sausages, and this particular Knackwurst is a local specialilty.
Granted, I live 3 kilometres outside the Munich city boundary. But because a few years a ago an initiative failed to grant Munich weisswurst a protected geographic status anyone can legally name their weisswurst "Munich". I have always wanted to make proper weisswurst myself. And despite the lack of an offical definition I will keep to the procedure outlined in the failed application
A few days ago my new Magimix food processor arrived, and understandably my fingers began to itch. As a first task for the machine I decided on leberkäse because you don't need sausage casings for this.