Weisswurst In Beer Recipes

WEISSWURST IN BEER

Weisswurst in Beer image

Make and share this Weisswurst in Beer recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb weisswurst sausage
2 onions, thinly sliced
3 cups well drained sauerkraut
2 cups beer
2 granny smith apples, cored and sliced freshly grated nutmeg salt and pepper to taste

Steps:

Sear sausages in a large hot frypan with little or no fat added.
Drain off any accumulated fat.
Spread onions and sauerkraut over sausages and add beer.
Cover and reduce heat to medium.
Cook about 15 to 20 minutes or until sausages are cooked through and onions are just soft.
Add apple slices and seasonings to taste.
Recover and cook 2 minutes more.
Serve at once.

Nutrition Facts : Calories 526.3, Fat 36.6, SaturatedFat 13, Cholesterol 71, Sodium 1516.1, Carbohydrate 26.6, Fiber 5.1, Sugar 11.4, Protein 16

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

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.

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