📝 About This Recipe
Originating from Munich in 1857, Weisswurst is a delicate, pale veal sausage that defines the Bavarian breakfast and Oktoberfest celebrations. These sausages are prized for their incredibly smooth, 'bouncy' texture and a subtle flavor profile of fresh parsley, lemon zest, and warm mace. Traditionally enjoyed before the clock strikes noon, they offer a refined yet hearty taste of German heritage that pairs perfectly with a crisp wheat beer.
🥗 Ingredients
The Meat Base
- 2 lbs Veal shoulder (very cold, cubed)
- 1 lb Pork back fat (chilled and cubed)
- 1/2 lb Pork skin (boiled until soft and finely ground)
Seasonings and Aromatics
- 2 tablespoons Kosher salt
- 1 teaspoon White pepper (ground)
- 1/2 teaspoon Ground mace
- 1/4 teaspoon Dried ginger
- 1/4 teaspoon Cardamom (ground)
- 1 tablespoon Lemon zest (finely grated)
- 1/2 cup Fresh parsley (finely chopped, no stems)
- 1 teaspoon Onion powder
Binding and Casing
- 1.5 cups Crushed ice (essential for emulsification)
- 10 feet Hog casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Begin by chilling all metal equipment (grinder head, blades, and bowls) in the freezer for at least 30 minutes to ensure the meat fat doesn't melt during processing.
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2
Grind the chilled veal and pork fat through a fine 3mm plate into a bowl set over an ice bath.
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3
Transfer the ground meat to a high-speed food processor. Add the salt, white pepper, mace, ginger, cardamom, and onion powder.
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4
Pulse the mixture while gradually adding the crushed ice. This creates the 'brat' or emulsion. Process until the mixture reaches a smooth, paste-like consistency, ensuring the temperature never exceeds 50°F (10°C).
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5
Fold in the finely chopped parsley, lemon zest, and the pre-boiled/ground pork skin by hand or with a low pulse until evenly distributed.
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6
Slide the prepared hog casing onto the stuffer tube, leaving a small overhang. Extrude a tiny bit of meat to clear air from the tube before tying the end.
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7
Stuff the casings steadily, being careful not to overfill, as the sausages will expand slightly when heated. Aim for a firm but flexible feel.
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8
Twist the long rope into 4-5 inch links, alternating the direction of the twists to prevent them from unraveling.
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9
Bring a large pot of water to a simmer (about 170°F/75°C). Do NOT let the water reach a boil, as this will burst the delicate casings.
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10
Gently poach the sausages for 15-20 minutes. They are done when they feel firm to the touch and reach an internal temperature of 160°F (70°C).
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11
Immediately transfer the sausages to a bowl of cold water for 2 minutes to stop the cooking process, then drain.
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12
To serve, place the sausages in a warm tureen filled with hot (not boiling) salted water to keep them plump and juicy at the table.
💡 Chef's Tips
Temperature control is the most critical factor; if the meat gets too warm during grinding, the emulsion will break and the sausage will be grainy. Always use white pepper instead of black to maintain the signature snowy-white appearance of the sausage. If you don't have a professional stuffer, use a piping bag with a wide tip, though it requires more patience. To eat like a local, 'zuzeln' (suck) the meat out of the skin, or cut it lengthwise and peel the skin away—the casing is traditionally not eaten. Ensure the parsley is bone-dry before chopping to prevent it from bleeding green into the white meat.
🍽️ Serving Suggestions
Serve with a generous dollop of authentic Bavarian Sweet Mustard (Süßer Senf). Accompany with freshly baked soft pretzels (Brezen) topped with coarse salt. Pair with a cold Weissbier (Wheat Beer) to cut through the richness of the veal. Add a side of refreshing Obatzda (Bavarian cheese spread) for a full festival platter. Traditionally served as a late morning snack (Brotzeit) before noon.