German Pork Sausage Chowdown: A Deep-Dive into Weisswurst
Craving some authentic Bavarian cuisine? Give this homemade Weißwurst a try! Known for its delicate texture and zesty flavor, this traditional white sausage can be spotted throughout the region.
Ingredients:- 10 feet medium hog casings- 1 3/4 pounds pork shoulder- 1 3/4 pounds veal shoulder- 1 1/2 pounds pork fat- 3/4 cup nonfat dry milk- 1/4 cup kosher salt- 1 teaspoon onion powder- 2 teaspoons freshly ground white pepper- 1/2 teaspoon ground mace- 1/2 teaspoon ground ginger- 4 teaspoons freshly grated lemon zest- 1/3 cup finely chopped fresh Italian parsley- 3/4 cup crushed ice
Tools:- Kitchen scale- Grinder and stuffer (you can use the special attachments for a KitchenAid stand mixer)- Latex gloves (optional)
Instructions:
Casing Preparation:1. Measure 10 feet of hog casings and soak them in tepid water for 30 minutes. Remove the casings from the water, rinse the insides, and soak in fresh tepid water for another 30 minutes.
Filling Preparation:1. Chill your mixer, grinder attachment, large mixing bowls, stand mixer bowl, paddle attachment, and coarse grinding plate (1/4 inch) in the freezer for at least 30 minutes.2. Trim excess fat, gristle, tendons, glands, silver skin, or blood vessels from the pork and veal shoulders, then cut them into 1-inch pieces. Arrange the meat and pork fat in an even layer on a frozen baking sheet and freeze until stiff but not frozen solid, about 45 minutes to 1 hour.3. Grind the frozen meat on medium speed using the mixer attachment and chilled grinder attachment. Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid, about 30 minutes. Clean the grinder attachment and place it back in the freezer.4. Meanwhile, mix the spices in a medium bowl and set aside. When the ground meat is ready, add the spice mixture, crushed ice, and mix to combine.5. Attach the frozen paddle attachment to the mixer. Remove the stand mixer bowl of filling from the freezer and mix on medium speed until the fat is well incorporated, about 3 to 5 minutes. Remove the mixture and place it in a frozen bowl, then continue to make the remaining mixture in the stand mixer bowl.
Stuffing:1. Attach the cleaned, chilled grinder attachment with the large stuffer tube to the mixer. Moisten a baking sheet with water and the stuffer tube with water as well.2. Fill the casing with water to create a water bubble, then start feeding the casing onto the stuffer tube with one hand while holding the casing with the other hand to keep the bubble level with the stuffer tube. Leave a few inches of casing slack in between your hands, then tie the end in a knot and rinse the unfilled casing.3. With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube using the stuffer tool, allowing the attachment to become coated with filling to minimize suction. Make sure the filling is firmly and evenly packed but not stretching the casing. Leave enough vacant room for sectioning off the sausages. Continue to stuff the casing until all the filling is gone.4. Push any remaining casing off the stuffer tube, leave at least 1 to 2 inches of empty casing, and tie it off with a knot. Cut off any remaining casing with kitchen scissors and discard.5. Gently run your hand down the length of the sausage to evenly distribute the meat.6. Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the first and third links in the same direction about 3 times. Continue to twist in this manner until all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip.7. Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating.
Enjoy your homemade Weißwurst with a side of sweet mustard and pretzels for an authentic Bavarian flavor explosion! For safety purposes, consume the sausage within 3 days or freeze for up to 3 months. Happy cooking!
Optional Aging Process:- While traditional Weißwurst is not aged, for those interested in experimenting with aging or storing Weißwurst, you can store it in the refrigerator for a few days to allow the flavors to mature slightly. However, monitor the temperature and humidity carefully to ensure food safety. Keep the refrigerator below 4°C (39°F) and check for any signs of spoilage regularly.
- This homemade Weißwurst recipe includes veal shoulder, which is a key ingredient in the zesty traditional white sausage.
- After grinding the frozen meat, the spice mixture, crushed ice, and nonfat dry milk are added to the mix for better texture and flavor.
- The finished sausages are ready for refrigeration before cooking, ensuring they are safe to eat within 3 days or can be frozen for up to 3 months.
- Attachments for a KitchenAid stand mixer, such as the grinder and stuffer, are necessary tools for creating this authentic Bavarian cuisine.
