Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.
The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.
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".
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