Weisswurst
Gently poaching the Weisswurst.
Die Weißwurst soll das 12 Uhr-Läuten nicht hören.
Die Weißwurst soll das 12 Uhr-Läuten nicht hören. (The white sausage should not hear the noon bells — a Bavarian saying meaning it should be eaten before noon.)
Ingredients
| 700 | g | ground veal shoulder |
| 300 | g | ground pork backfat |
| 250 | ml | frozen milk |
| 20 | g | diced onions |
| 20 | g | salt |
| 2 | g | white pepper |
| 1 | g | mace |
| 1 | g | lemon juice |
| 0.5 | g | coriander |
| 0.25 | g | ground ginger |
| 15 | g | chopped parsley |
Method
- Mix all ingredients by hand except for milk until the mixture is very sticky. Keep all ingredients very cold as you mix (you can place bowl over ice to keep it chilled).
- Add everything to a food processor and process to a fine paste, adding frozen milk in several batches to keep it cool. Do not overmix or allow to warm up.
- Stuff into natural hog casings using a sausage stuffer. Tie off links every 3–4 inches.
- Heat water to 180°F. Turn off heat, add sausage, and cover with a kitchen cloth to keep sausage partially submerged. Poach for around 20 minutes until internal temperature is 145°F.
Notes
The key to making good sausage at home is to keep all your ingredients cold. If you let your sausage warm up before stuffing or don’t fully emulsify the meat and fat you’ll end up with sausage that is grainy rather than springy. So be sure to fully puree your ingredients in a blender or food processor at cold temperatures before stuffing your sausage.