Hi True North,
here's maybe a recipe that you can use. Mind you, what I suspect you are looking for (Munich Weisswurst) will NOT be smoked, but heated in water, and eaten with sweet mustard.
Without further ado, here's the recipe, I'll try to translate as best I can:
1,2kg Rind / Kalbfleisch 1,2 kg beef/veal
0,8kg Schweineschulter mager 0,8 kg pork shoulder, lean
0,8kg Schweinebacken 0,8 kg pork cheeks (*)
0,2kg gekochte Schwarten 0,2 kg cooked fat back
0,6 ltr eiskalte Milch od. Eisschnee 0,6 Liter ice cold milk, or ice snow
Pro/kg per combined kg of the above
21g Kochsalz 21 g salt
3g Pfeffer 3 g pepper
1,5Muskat 1,5 g nutmeg
1g Backzitronenpulver 1 g lemon powder (or perhaps a drop of lemon essence)
0,5g Piment 0,5 g allspice
15g Petersilie frisch / gehackt 15 g fresh parsley, chopped
Die Schwarten (damit sie kalt sind) am Vortag 45 Min. kochen
abtrocknen lassen und mit der 2-3er Scheibe wolfen.
Am Tag der Herstellung das Fleisch und die Schwarten
mit allen Zutaten wolfen , anfrieren und kuttern.
Abfüllen in Schweinedärme Kal. 28/30 zu je 15 cm
und 30 Min brühen mit 75° danach in kaltem Wasser abkühlen.
Cook the pork fat back the day before (in order for it to be cold), @45 minutes, pat dry and put through small disk of your meat grinder.
Next day, grind and combine all ingredients, chill until lightly frozen, then put in food processor until smooth (perhaps in batches).
Fill into 28/30 mm hog casings, about 6 inches per sausage. Simmer at 75 degrees C (@170 degrees F) for @30 minutes, then chill.
* Note:pork cheeks are tough to come by, so I'd substitute raw bacon/pork belly for this.
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Haven't done this one yet, but looks like some guys who usually have terrific recipes do. Here's the link to where I found this:
http://www.chefkoch.de/forum/2,70,468456/Weisswurst.html