Weisswurst Sausage Recipes

WEISSWURST SAUSAGE

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!

FINE SWISS WEISSWURST

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

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.

WEISSWURST SAUSAGE FILLING

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.