Germany Weißwurst (White Sausage)
Weißwurst, or white sausage, is finely textured and gets its light color from the meat used. Found throughout Germany, weißwurst was, historically, a late-morning snack due to its perishable nature. It is still most commonly enjoyed before noon. The freshness of lemon zest and parsley are considered the essence of this sausage. Weißwurst was an accidental discovery in 1857 made by Munich butcher Sepp Moser. He used a thinner casing when he ran out of thick casing, and decided to poach the sausage to keep it from bursting while cooked. Today, the casing is removed before eating, with many Germans slitting open the end and sucking out the sausage with each bite. Weißwurst is commonly served with pretzels and sweet mustard. Recipe Serving: 20
+ 45 minutes resting
Ingredients
- 2 lbs (907 g) veal shoulder
- 2 lbs (907 g) pork shoulder
- 13 oz (400 g) pork fat, cubed
- 3/4 cup (255 g) powdered milk
- 1 tsp (4 g) onion powder
- 2 tsp (8 g) white pepper, finely ground
- 1/2 tsp (2 g) mace
- 1/2 tsp (2 g) ground ginger
- 4 tsp (12 g) lemon zest
- 1/3 cup (43 g) parsley
- 3/4 cup (96 g) ice
- Hog casings for stuffing
Directions
- Put meat in freezer on baking tray 45 minutes to 1 hour. This will help the meat to grind better.
- Grind all ingredients together and stuff in casings.
- Refrigerate 2 to 3 hours before cooking.
- Roast for 15 - 20 minutes at 450°F (230°C), pan fry on medium heat 20-25 minutes, or poach in shallow pan with simmering water 20-25 minutes.
Notes
Use fresh sausages within 3 days or weißwurst will keep in freezer, individually wrapped, 2-3 months.Copyright © 1993—2024 World Trade Press. All rights reserved.