All the talk about making sausage reminded me of a German restaurant that we used to go to when we lived in Lincoln, NE. They imported lots of their stuff directly from Germany including a variety of sausages. One of the sausages my family liked was called weisswurst. It's very mild and looks nearly white (thus the name) with flecks of parsley in it. The restaurant closed and I have never seen this sausage anywhere else. I have found a recipe for making it. (http://recipesbycindy.homestead.com/Weisswurst.html) I just wondered if any of you sausage makers had made weisswurst. If you have, how difficult is it? Is it a "beginner" level?