BreakfastMain Course

Traditional Weisswurst

Name: Traditional Weisswurst
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4人分
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 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 難しい
1人分: 687 kcal

グルテンフリー

下ごしらえ

材料

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 小さじlemon zest
20 gpork casing, natural, rinsed and soaked

調理器具

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

作り方

手順

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

1人分

栄養情報

38%スコア

カロリー: 686.9kcal
たんぱく質: 33.1g
炭水化物: 1.6g
脂質: 60.4g
食物繊維: 0.6g
糖類: 0.5g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store cooked Weisswurst in an airtight container in the refrigerator.

温め直し

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