Weisswurst Sausage Filling Recipes

WEISSWURST SAUSAGE

Weisswurst Sausage image

Make and share this Weisswurst Sausage recipe from Food.com.

Provided by Food.com

Categories Meat

Time 3h

Yield 5 lbs

Number Of Ingredients 12

Ingredients

795 g pork shoulder
340 g pork fatback
568 g cream
568 g eggs
41 g salt
6 g sugar
5 g ground black pepper
4 g dry lemon peel
3 g dried parsley
2 g ground mace
2 g ground ginger
5 g onion powder

Steps:

Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8"). Grinding the meat twice ensured that it will be extra emulsified.
Combine the cream and eggs and use a food processor to mince the ground meat and cream/egg mixture. You don't have to use all the cream/egg mixture in this stage, but using a generous amount will help the meat to emulsify. Putting these elements through the food processor is essential to the emulsification process. It should be very runny by the end.
Mix the remainder (if any) of the cream/eggs in a bowl with the meat and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
Stuff into hog casing, very carefully as the product will be extremely runny.
Finish cooking in C-VAP (steam cooker) until 165 degrees internal temperature. (Usually pork based sausages only need to cook to 155 degrees internal temperature, but because eggs cook at a higher temperature it must go to 165 degrees).
Weisswurst is traditionally served in the morning in a bowl of water with fresh chives, but here at Radler we serve it over our haus kraut with our haus mustards and a pretzel. Many places in Germany will tell you Weisswurst should be eaten only after the casing is removed, and some places will even remove it for you!

Nutrition Facts : Calories 885.4, Fat 74.8, SaturatedFat 35.5, Cholesterol 661.6, Sodium 3485.6, Carbohydrate 7.7, Fiber 0.8, Sugar 1.9, Protein 44.5

WEISSWURST SAUSAGE FILLING

Weisswurst Sausage Filling image

Make and share this Weisswurst Sausage Filling recipe from Food.com.

Provided by Dienia B.

Categories Pork

Time 2h

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs pork shoulder
2 lbs veal shoulder, cut into cubes
1 1/2 lbs pork fat, cubed
3/4 cup dry milk, powdered
1/4 cup kosher salt
1 teaspoon onion powder
2 teaspoons white pepper, finely ground
1/2 teaspoon mace
1/2 teaspoon ground ginger
4 teaspoons lemon zest, finely grated
1/3 cup parsley, minced
3/4 cup ice, crushed

Steps:

Grind pork shoulder, veal shoulder, pork fat, powdered dry milk, kosher salt, onion powder, white pepper, mace, ginger, lemon zest, parsley, and crushed ice together.
Stuff in casings.

Nutrition Facts : Calories 500.7, Fat 46.1, SaturatedFat 21.7, Cholesterol 111.3, Sodium 1500.7, Carbohydrate 2.3, Fiber 0.2, Sugar 1.9, Protein 17.9

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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