Pan Fried Weisswurst Recipes

PAN-FRIED WEISSWURST RECIPE - (3.9/5)

Pan-Fried Weisswurst Recipe - (3.9/5) image

Provided by ltrodrigu

Number Of Ingredients 3

Ingredients

1 tablespoon canola or olive oil
8 weisswurst (Veal Sausage)
Potato Salad with Dill, White Wine, and Green Apple

Steps:

Heat oil in a large skillet over medium heat. Prick holes in sausages with a fork to prevent them from bursting. Cook sausages, turning occasionally, until golden brown and heated through, about 10 minutes. Serve with potato salad.

PAN-FRIED WEISSWURST

Pan-Fried Weisswurst image

Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

1 tablespoon canola or olive oil
8 weisswurst
Potato Salad with Dill, White Wine, and Green Apple

Steps:

Heat oil in a large skillet over medium heat. Prick holes in sausages with a fork to prevent them from bursting. Cook sausages, turning occasionally, until golden brown and heated through, about 10 minutes. Serve with potato salad.

FINE SWISS WEISSWURST

Fine Swiss Weisswurst image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound veal, trimmed, cubed
3/4 pound jowl fat, cubed
11 ounces ice
1 tablespoon salt
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon dry mustard
1/4 teaspoon mace
1/2 teaspoon ginger
1 1/2 teaspoons lemon zest (blanched, chopped superfine)
2 tablespoons Non-fat dry milk powder
Hog casings for stuffing

Steps:

Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder.
Keep meat and jowl fat separate. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture till very cold, 30 degrees on thermometer. Stop machine, scrape down sides. Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.) Mixture should resemble cake batter. Add jowl fat and process till mixture reaches 45 degrees. (emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets. Stuff hog casings, not too tight, tie off with fine kitchen string.
Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees. (Don't boil, casings can split) Remove sausages to ice bath when cooked. When internal temp. reaches 60 degrees remove from water: Cook, fry or grill and serve.
Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim

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