Weisswurst Recipe

 

 

 

 

 

 

Ingredients

5 lbs. veal
1 oz. ground mustard seed
5 lbs. lean pork butts
1 Tbsp. ground white pepper
3 1/2 oz. non-fat dry milk
1 tsp. ground celery seeds
3 1/2 oz. salt
1 tsp. mace
3 1/2 oz. soy protein concentrate
1 oz. powdered dextrose
1 tsp. onion powder
1 qt. ice water
1 tsp. dry parsley

Directions

Grind meat through a 1/4″ or 3/8″ grinder plate. Add all the ingredients except for the water and mix thoroughly until evenly distributed.  Place the meat in the food processor adding the water as you go. This will help emulsify the meat.

Stuff into a 32-35mm hog casing and make into 5″ to 6″ links. Place into 160°F water and cook until an internal temperature of 150°F is met.  Then shower the sausage with cool water until the internal temperature falls to 75°F.  Place in cooler overnight before using.

Grill or fry these brats until browned.  For a delicate, crunchy coating, cover the sausages with milk for 10 minutes then coat the sausages with flour. Brown the sausage in a skillet with vegetable oil.

Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.

Enjoy!

Updated: March 23, 2012 — 10:24 am
Germany Tourism and Travel by Everything about Germany © 2015 Frontier Theme