BreakfastMain Course

Traditional Weisswurst

Name: Traditional Weisswurst
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 racions
Cuisine: german, bavarian
Ingredients: 500 g veal very lean, chilled, cut into 2-inch cubes; 250 g pork fatback chilled, cut into 1-inch cubes; 120 ml ice water; 10 g salt; 2 g white pepper ground; 1 g mace ground; 0,5 g ginger ground; 0,5 g cardamom ground; 30 g onion finely minced; 15 g parsley finely chopped; 1 ct lemon zest; 20 g pork casing natural, rinsed and soaked

This classic Bavarian white sausage recipe features a finely ground blend of veal and pork fatback, seasoned with aromatic spices. The mixture is carefully stuffed into natural casings and gently poached for a tender, flavorful breakfast sausage. Serve with sweet mustard and a pretzel.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 4
Dificultat: Difícil
Per ració: 687 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

500 gveal, very lean, chilled, cut into 2-inch cubes
250 gpork fatback, chilled, cut into 1-inch cubes
120 mlice water
10 gsalt
2 gwhite pepper, ground
1 gmace, ground
0,5 gginger, ground
0,5 gcardamom, ground
30 gonion, finely minced
15 gparsley, finely chopped
1 ctlemon zest
20 gpork casing, natural, rinsed and soaked

Estris

meat grinder · sausage stuffer attachment · food thermometer · large pot · large mixing bowl

Elaboració

Pas a pas

1
Chill all meat, fat, and equipment (grinder parts, mixing bowl) thoroughly in the freezer for at least 30 minutes before starting.
Uns 30 min
Nota de cuina: Keeping everything very cold prevents fat from smearing and ensures a better texture.
2
Grind the veal through the fine die of a meat grinder into a chilled mixing bowl.
Uns 5 min
3
Grind the pork fatback through the fine die of a meat grinder into the same bowl as the veal.
Uns 5 min
4
Add the salt, white pepper, ground mace, ground ginger, ground cardamom, minced onion, chopped parsley, and lemon zest to the ground meat and fat.
Uns 2 min
5
Begin mixing the ingredients by hand or with a stand mixer fitted with a paddle attachment, gradually adding the ice water until the mixture becomes cohesive and sticky.
Uns 10 min
Nota de cuina: Do not overmix, as this can make the sausage tough.
6
Attach the sausage stuffer attachment to your meat grinder or stand mixer.
Uns 1 min
7
Carefully feed the soaked pork casing onto the stuffing horn, leaving a small tail at the end.
Uns 2 min
Nota de cuina: Ensure the casing is free of tangles and air pockets.
8
Begin stuffing the sausage mixture into the casing, being careful not to overfill or leave large air pockets.
Uns 15 min
Nota de cuina: Use a pin to prick any visible air bubbles in the stuffed sausage.
9
Once the casing is filled, twist the sausage into individual links, approximately 10-12 cm long.
Uns 5 min
Nota de cuina: Alternate the direction of twisting for each link to secure them.
10
Bring a large pot of water to a gentle simmer (around 80-85°C / 175-185°F). The water should not boil.
Uns 5 min
Nota de cuina: A food thermometer is useful here to maintain the correct temperature.
11
Carefully add the Weisswurst links to the simmering water.
Uns 1 min
Nota de cuina: Do not overcrowd the pot; cook in batches if necessary.
12
Poach the sausages for 10-15 minutes, or until they are firm to the touch and cooked through.
Uns 15 min
Nota de cuina: Weisswurst should never be boiled, as this can cause the casings to burst.
13
Remove the cooked Weisswurst from the water and serve immediately.
Nota de cuina: Traditionally served with sweet mustard and a pretzel.

Per ració

Nutrició

38%Puntuació

Calories: 686,9kcal
Proteïnes: 33,1g
Hidrats de carboni: 1,6g
Greixos: 60,4g
Fibra: 0,6g
Sucre: 0,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store cooked Weisswurst in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in simmering water until warmed through; do not boil.