Here's my recipe which is pretty darn close to the real thing. I posted this here:
http://www.wedlinydomowe.pl/en/viewtopic.php?t=6959&highlight=white+hots
Weiner (Weisswurst) Recipe (White Hots)
(All amounts listed are per 1 Kg meat)
Percentages
900g Pork butt, finely ground..................................90%
100g Pork back fat, finely ground...........................10%
(Below ingredients based on weight of above meat and fat)
2g Egg
White, powder (I used Just Whites brand).......0.2%
100g Ice water..........................................................10%
40g Non-fat dry milk powder...................................4%
33g Sodium Lactate 60% solution............................3.3%
17g Salt.....................................................................1.7%
15g Corn syrup solids...............................................1.5%
10g Dextrose.............................................................1.0%
6g Onion powder....................................................0.6%
5g B&P Meat binder (sausage phosphates)............0.5%
3.9g
White pepper.....................................................0.39%
2.1g MSG..................................................................0.21%
1g Marjoram...........................................................0.10%
1g Cardamom.........................................................0.10%
0.7g Ginger, ground..................................................0.07%
0.5g Mace..................................................................0.05%
0.5g Lemon powder (True Lemon brand is what I used)....0.05%
Notes: Sodium lactate is used because this recipe has no nitrites or nitrates. Na Lactate helps prevent microbial growth for up to 90 days in cooked sausage; you can omit Na lactate but keep in mind you will want to consume or freeze the cooked sausage within a couple days if omitted. MSG is optional of course. Feel free to substitute real egg whites and real lemon juice but adjust the water amount accordingly. I'll check my camera to see if I saved any pics of the last time I made these and also show mine next to the real Zweigle's.
1. Mix phosphates into ice water until completely dissolved.
2. Mix all dry spices into ground meat and ground fat and then add ice water and phosphate solution. Then add the sodium lactate solution and mix well.
3. Working in small batches, process in food processor until well emulsified. Keep temperature below 51 degrees F.
4. Stuff into 26 - 28 mm hog or sheep casings. I use sheep casings because they result in a tender bite. Zweigle's are packaged 6 to the pound, so try to make your links about 2.67 ounces each.
5. Process in 165 to 170 degrees F water until internal meat temperature of 152° is achieved.
6. Immediately chill in ice bath until IMT is below 100°F.
Comparison of Zwiegle's on left with mine on right (Zwiegle uses hog casings and I used lamb):
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Zwiegles's packaging, showing ingredients:
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