Weisswurst Recipe

I absolutely love this recipe because it combines veal and spices in a way that evokes a gourmet experience, making it feel like a special, home-crafted culinary adventure. Plus, there’s something so satisfying about the DIY aspect of creating sausages from scratch—it’s like being a food artisan in my own kitchen!

It is a personal favorite of mine, and reminds me of my time spent working in a Bavarian butcher shop. Weisswurst is what is known as a “fresh sausage” in Germany, meaning that it is not smoked or dried.

It is made with cream or [European] style “schmaltz” (pork fat). The meat is finely ground and then mixed and stuffed into a hog casing.

After the sausage is stuffed, it must be twisted and tied off so that the Weisswurst has a final product “texture.” Hearing the delightful sounds of my family belting out the Bavarian “dirndl” as we sing along to Queen is an unforgettable moment.

Ingredients

Veal:
High in protein, soft in texture, and delicately flavorful.

Pork Back Fat:
Contributes fat, and therefore juiciness and richness; supplies essential fatty acids.

White Pepper:
A mild spiciness; it makes the flavor pop without taking center stage.

Ground Mace:
Sweet and warm scent; adds richness to a multilayered flavor.

Ground Ginger:
Spice that is not too strong; it contributes warmth and aids digestion.

Cardamom:
Fragrant; introduces saccharine brilliance and nuance.

Fresh Parsley:
Newness; introduces vibrancy and a scrim of sapor.

Ingredient Quantities

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• 1 pound veal, finely ground
• 1/2 pound pork back fat, finely ground
• 1/2 cup crushed ice
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1 tablespoon fresh parsley, finely chopped
• Natural casing (pork), soaked in warm water

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Instructions

1. In a sizable bowl, combine the veal and pork back fat that has been ground very fine.

2. To maintain a low temperature and improve the texture of the meat mixture, add the crushed ice.

3. Add salt, white pepper, ground mace, ground ginger, and cardamom to taste.

4. Incorporate the finely minced fresh parsley, making certain that the seasonings and herbs are evenly blended throughout.

5. Move the meat mixture, which has been seasoned, into a food processor that has been chilled.

6. Blend the mixture until it forms a smooth, even paste, making sure that all the ingredients are well combined.

7. Soak the natural pork casing in warm water to defrost, then rinse it thoroughly with cool water.

8. Fill the casing with the meat mixture, using a sausage stuffer. Avoid air pockets.

9. At regular intervals, twist the casing to form sausages of the size you desire, each about 4 to 5 inches in length.

10. Cook the sausages in hot water (around 170°F/77°C) for 20-25 minutes, ensuring the water does not boil, then serve.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Food processor
4. Sausage stuffer
5. Sharp knife
6. Kitchen thermometer
7. Large pot or saucepan
8. Tongs or slotted spoon
9. Chilling bowl for food processor
10. Clean towel or cloth (for drying the casings)

FAQ

• Q: Can I substitute beef for veal?It’s possible, but the taste and texture of the Weisswurst will be changed if you add beef.
• Q: What is the purpose of the crushed ice?A: Ice that has been crushed helps maintain the low temperature of the blend and introduces additional moisture, making certain that the consistency is light and bubbly.
• Q: Can I use pre-ground spices instead of grinding them fresh?A: Yes, you can use spices that have already been ground, but if you want spices with a more intense flavor, use ones that you grind yourself.
• Q: Is there a vegetarian alternative for this sausage?A: Weisswurst has historically been meat-based, but you can try making a vegetarian version with plant-based proteins and fats.
• Q: How do I soak the casings?A: Natural casings should be immersed in warm water for a minimum of 30 minutes prior to use, and they must be rinsed in clear water before being filled.
• Q: Can I freeze Weisswurst?Q: Can you freeze Weisswurst?

  A: Weisswurst can be frozen after it has been stuffed and before it has been cooked. To cook it after it has been frozen, thaw it in the refrigerator first.

Substitutions and Variations

1/2 pound pork back fat: Use beef fat or chicken fat instead for a different flavor.
1/2 cup crushed ice: Could be substituted with cold water or crushed frozen stock for flavor.
One teaspoon of white pepper: For a spicier flavor, use black pepper.
1/2 teaspoon ground mace: For a like-for-like substitution, use an equal amount of nutmeg, which is a warmer spice.
1 tablespoon fresh parsley, finely chopped: Can be substituted with fresh cilantro for a different herbaceous flavor profile.

Pro Tips

1. Chill Everything Keep all equipment, including the food processor bowl and blades, chilled in the freezer before using. This ensures the mixture stays cold and smooth, improving the texture of the sausages.

2. Check the Casings Inspect the natural casings for any holes before stuffing. This will help prevent bursts during cooking or storage.

3. Avoid Overmixing Process the meat mixture just enough to reach a smooth consistency. Overprocessing can result in a tough texture.

4. Prick Any Air Pockets After filling the casings and forming the sausages, use a sterilized needle to prick small holes to release trapped air. This prevents the sausages from bursting during cooking.

5. Test a Small Batch First Before cooking a large batch of sausages, cook a small piece to check for seasoning balance. This allows you to adjust salt and spices if necessary before filling all the casings.