BreakfastMain Course

Traditional Weisswurst

Name: Traditional Weisswurst
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 annosta
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 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 15 min
Annoksia: 4
Vaikeustaso: Vaikea
Annosta kohti: 687 kcal

Gluteeniton

Esivalmistelut

Ainesosat

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 tllemon zest
20 gpork casing, natural, rinsed and soaked

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Chill all meat, fat, and equipment (grinder parts, mixing bowl) thoroughly in the freezer for at least 30 minutes before starting.
Noin 30 min
Kokin vinkki: 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.
Noin 5 min
3
Grind the pork fatback through the fine die of a meat grinder into the same bowl as the veal.
Noin 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.
Noin 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.
Noin 10 min
Kokin vinkki: Do not overmix, as this can make the sausage tough.
6
Attach the sausage stuffer attachment to your meat grinder or stand mixer.
Noin 1 min
7
Carefully feed the soaked pork casing onto the stuffing horn, leaving a small tail at the end.
Noin 2 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: A food thermometer is useful here to maintain the correct temperature.
11
Carefully add the Weisswurst links to the simmering water.
Noin 1 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: Weisswurst should never be boiled, as this can cause the casings to burst.
13
Remove the cooked Weisswurst from the water and serve immediately.
Kokin vinkki: Traditionally served with sweet mustard and a pretzel.

Annosta kohti

Ravintoarvot

38%Pisteet

Kalorit: 686,9kcal
Proteiini: 33,1g
Hiilihydraatit: 1,6g
Rasva: 60,4g
Kuitu: 0,6g
Sokeri: 0,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store cooked Weisswurst in an airtight container in the refrigerator.

Uudelleenlämmitys

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