Weißwurst: Traditional Bavarian white sausages served with sweet mustard and pretzels
Delve into the art of sausage making with this authentic Munich-Style Weisswurst recipe. Weisswurst, a traditional Bavarian white sausage, is known for its mild flavor and smooth texture, achieved by a blend of veal, pork back fat, and a delicate mix of spices. Perfect for a hearty breakfast or a festive Oktoberfest meal, this recipe from the Wurst Circle channel will guide you through creating these famous sausages from scratch.
Ingredients:
- 700g veal
- 300g pork back fat
- 18g salt
- 2g cutter phosphate (optional, for binding)
- 2g white pepper
- 1g mace
- 3g mustard seeds
- A bunch of fresh parsley, finely chopped
- Lemon zest from one lemon
- 100g crushed ice
- Natural hog casings, caliber 28-30, soaked in warm water for 30 minutes
- Sweet mustard, for serving
Equipment:
- Meat grinder with the smallest perforated disc
- Food processor or sausage cutter
- Sausage stuffer
- Large pot for poaching
- Thermometer
Prep Time: 3 hours (includes freezing time for meat)
Cook Time: 1 to 1.5 hours
Total Time: Approximately 4 to 4.5 hours
Instructions:
1. Start by finely grinding all your spices (white pepper, mace, mustard seeds) into a powder. Add the parsley and lemon zest to this spice mix and set aside.
2. Cut your veal and pork back fat into strips small enough to pass through your meat grinder easily. Mix the meat and fat, ensuring an even distribution.
3. Combine the spice mixture with the meat, massaging it in thoroughly to disperse the spices evenly. Once mixed, place the meat-spice mixture in the freezer for 1 to 2 hours to chill.
4. Meanwhile, prepare your casing by soaking it in warm water for 30 minutes.
5. Before grinding your meat, if you do not have crushed ice ready, grind ice to the needed consistency.
6. Grind the chilled meat-spice mixture through the smallest perforated disc of your meat grinder. For a finer consistency, pass the mixture through the grinder twice.
7. Move the ground meat to your food processor or sausage cutter. If you're using a small processor, work in batches to ensure an even blend. At this stage, add the cutter phosphate, if using.
8. Gradually incorporate the crushed ice while mixing, monitoring the temperature. Ensure the meat does not rise above 12°C (53°F) to prevent breaking the emulsion.
9. Continue to process until you achieve a very smooth, sticky, and pasty consistency. This is also when you should mix in the chopped parsley.
10. Time to stuff your weisswurst: transfer the meat mixture to your sausage stuffer and fill the soaked casings, being careful not to overstuff to avoid bursting during cooking. Secure the ends by tying knots.
11. Link the sausages by twisting them at your preferred length, typically 80 grams for traditional weisswurst. Alternate twisting directions or use your preferred linking method.
12. Poach the sausages in a pot of water held steadily at 80°C (176°F) for 1 to 1.5 hours.
13. Alternatively, if not using casings, fill the mixture into a jar, ensuring there is no air trapped, and poach for about two hours.
14. Once cooked, your weisswurst is ready for serving. Arrange the sausages with a side of sweet mustard and enjoy this Bavarian delicacy in true Munich style!
Cooking Tips:
- Keep the meat mixture cold throughout the grinding process to protect the texture and flavor.
- If you don't have a food processor or sausage cutter, you can use a paddle attachment on a stand mixer for mixing.
Servings: Depends on sausage size—typically, this recipe yields around 20-25 sausages.
This traditional Munich-Style Weisswurst recipe is brought to you by Wurst Circle. To learn more about the art of making sausages and to get detailed insights into this recipe, visit their YouTube channel at https://www.youtube.com/@WurstCircle.
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