📝 About This Recipe
A cornerstone of the traditional German 'Brotzeit', Weißer Presssack is a rustic, savory terrine-style sausage celebrated for its complex textures and bright, vinegary finish. Unlike its red counterpart, the white version focuses on the natural richness of pork head meat and rinds, set in a crystal-clear, highly seasoned aspic. It is a true testament to the nose-to-tail butchery traditions of Bavaria and Franconia, offering a melt-in-the-mouth experience that is both hearty and refreshing.
🥗 Ingredients
The Meat & Base
- 2.5 kg Pork Head (cleaned and halved) (ask your butcher to remove eyes and inner ear canal)
- 500 g Pork Rinds (fresh) (cleaned of excess fat)
- 500 g Pork Shoulder (cut into large chunks)
Poaching Liquid & Aromatics
- 4 liters Water (enough to cover the meat)
- 2 pieces Yellow Onions (halved, skins left on for color)
- 2 pieces Carrots (roughly chopped)
- 1 piece Leek (white and light green parts only)
- 1 tablespoon Black Peppercorns (whole)
- 5 pieces Allspice Berries (slightly crushed)
- 3 pieces Bay Leaves (dried)
- 2 pieces Cloves (whole)
Seasoning the Aspic
- 25 g Fine Sea Salt (per kg of cooked meat/broth ratio)
- 1 teaspoon White Pepper (ground)
- 2 teaspoons Dried Marjoram (rubbed)
- 1/2 teaspoon Nutmeg (freshly grated)
- 100-150 ml White Wine Vinegar (high quality, to taste)
- 3 cloves Fresh Garlic (finely minced)
👨🍳 Instructions
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1
Place the pork head, rinds, and shoulder in a large stockpot. Cover with cold water and bring to a boil. Blanch for 5 minutes, then drain and rinse the meat under cold water to remove impurities.
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2
Return the cleaned meat to the pot. Add the onions, carrots, leek, peppercorns, allspice, bay leaves, and cloves. Cover with fresh water (about 4 liters).
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3
Simmer gently over low heat for 2.5 to 3 hours. The meat is ready when it literally falls off the bone and the rinds are very soft.
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4
Carefully remove the meat and rinds from the broth. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the spent vegetables and spices.
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5
While still warm, pick the meat from the head. Remove any small bones, gristle, or excess fat. Cut the lean meat, tongue (peeled), and fat into 1-2 cm cubes.
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6
Take the cooked pork rinds and grind them through a fine disk (3mm) of a meat grinder, or mince them extremely finely by hand. This provides the natural gelatin for the set.
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7
Measure out 1 liter of the strained broth and combine it with the minced rinds in a pot. Bring to a simmer.
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8
Season the broth mixture heavily with salt, white pepper, marjoram, nutmeg, minced garlic, and the white wine vinegar. Note: The liquid should taste 'over-seasoned' and quite tart while hot, as flavors mute once chilled.
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9
Mix the cubed meat with the seasoned broth-rind mixture. Stir gently to ensure even distribution.
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10
Prepare a terrine mold or traditional sausage casings (artificial large-diameter casings work best for home cooks). Pour the mixture into the molds.
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11
Allow the Presssack to cool at room temperature for an hour, then transfer to the refrigerator.
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12
Chill for at least 12-24 hours to allow the natural gelatin to set firmly. Once set, unmold and slice into thick rounds or rectangles.
💡 Chef's Tips
Always peel the tongue after boiling; the outer skin is tough and must be removed while warm. The secret to a clear Presssack is never letting the broth boil vigorously; a gentle simmer prevents cloudiness. If your broth doesn't seem sticky enough, you can add 2-3 sheets of bloomed gelatin to the final liquid to ensure a firm slice. Balance is key—don't be afraid of the vinegar, as it cuts through the richness of the pork. Use a very sharp, thin knife dipped in hot water to get perfectly clean slices.
🍽️ Serving Suggestions
Serve 'Sauer angemacht' (marinated) with thin rings of red onion, extra vinegar, oil, and a dash of pepper. Pair with a hearty, crusty sourdough rye bread (Bauernbrot) and unsalted butter. Accompany with a side of sharp German mustard and fermented pickles or cornichons. Enjoy with a cold Bavarian Helles lager or a dry Franconian Silvaner white wine. For a full meal, serve slices alongside warm Bratkartoffeln (fried potatoes).