Traditional Weisswurst

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Chill all meat, fat, and equipment (grinder parts, mixing bowl) thoroughly in the freezer for at least 30 minutes before starting.

   Ca. 30 min.

   Kokkens note: Keeping everything very cold prevents fat from smearing and ensures a better texture.

2. 2

   Grind the veal through the fine die of a meat grinder into a chilled mixing bowl.

   Ca. 5 min.

3. 3

   Grind the pork fatback through the fine die of a meat grinder into the same bowl as the veal.

   Ca. 5 min.

4. 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.

   Ca. 2 min.

5. 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.

   Ca. 10 min.

   Kokkens note: Do not overmix, as this can make the sausage tough.

6. 6

   Attach the sausage stuffer attachment to your meat grinder or stand mixer.

   Ca. 1 min.

7. 7

   Carefully feed the soaked pork casing onto the stuffing horn, leaving a small tail at the end.

   Ca. 2 min.

   Kokkens note: Ensure the casing is free of tangles and air pockets.

8. 8

   Begin stuffing the sausage mixture into the casing, being careful not to overfill or leave large air pockets.

   Ca. 15 min.

   Kokkens note: Use a pin to prick any visible air bubbles in the stuffed sausage.

9. 9

   Once the casing is filled, twist the sausage into individual links, approximately 10-12 cm long.

   Ca. 5 min.

   Kokkens note: Alternate the direction of twisting for each link to secure them.

10. 10

    Bring a large pot of water to a gentle simmer (around 80-85°C / 175-185°F). The water should not boil.

    Ca. 5 min.

    Kokkens note: A food thermometer is useful here to maintain the correct temperature.

11. 11

    Carefully add the Weisswurst links to the simmering water.

    Ca. 1 min.

    Kokkens note: Do not overcrowd the pot; cook in batches if necessary.

12. 12

    Poach the sausages for 10-15 minutes, or until they are firm to the touch and cooked through.

    Ca. 15 min.

    Kokkens note: Weisswurst should never be boiled, as this can cause the casings to burst.

13. 13

    Remove the cooked Weisswurst from the water and serve immediately.

    Kokkens note: Traditionally served with sweet mustard and a pretzel.