📝 About This Recipe
Known affectionately in Bavaria as 'Nackerte' (the naked ones), Wollwurst is a unique specialty that foregoes the traditional casing for a velvety, delicate texture. This cousin to the Weisswurst is characterized by its smooth veal base and a distinctive 'woolly' surface that develops after a quick dip in cold water and milk. Pan-seared until golden-brown, these sausages offer a sophisticated snap and a succulent, herb-flecked interior that represents the pinnacle of German butchery craft.
🥗 Ingredients
The Meat Base
- 600 grams Lean Veal (very cold, cut into 1-inch cubes)
- 200 grams Pork Back Fat (chilled and cubed)
- 200 grams Crushed Ice (essential for maintaining emulsion temperature)
Seasonings and Aromatics
- 18 grams Sea Salt (fine grain)
- 1 teaspoon White Pepper (freshly ground)
- 1/2 teaspoon Mace (ground)
- 1/4 teaspoon Ginger Powder (adds a subtle brightness)
- 1 teaspoon Lemon Zest (finely grated from organic lemon)
- 2 tablespoons Fresh Parsley (very finely minced)
- 1/2 teaspoon Onion Powder
The Shaping Bath and Frying
- 500 ml Whole Milk (for the soaking bath)
- 1 liter Water (for poaching)
- 3 tablespoons Clarified Butter (Butterschmalz) (for pan-frying)
👨🍳 Instructions
-
1
Ensure all meat and fat are extremely cold, almost partially frozen, to ensure a perfect emulsion. Place your food processor bowl and blade in the freezer for 15 minutes before starting.
-
2
Place the chilled veal cubes in the food processor and pulse with the salt until the meat begins to break down into a fine paste.
-
3
Add the pork fat, white pepper, mace, ginger, onion powder, and lemon zest. Process on high speed while gradually adding half of the crushed ice.
-
4
Continue blending until the mixture reaches a smooth, shiny consistency (the 'Brät'). Add the remaining ice and process until the temperature of the meat stays below 12°C (54°F). If it gets warmer, the fat will separate.
-
5
Fold in the finely minced parsley by hand or with a quick pulse to distribute evenly without coloring the entire mass green.
-
6
Transfer the meat mixture into a piping bag fitted with a large, plain round nozzle (about 2-3 cm in diameter).
-
7
Heat a large pot of water to exactly 75°C (167°F). Do not let it boil, as high heat will cause the 'naked' sausages to burst or become rubbery.
-
8
Pipe the mixture directly into the hot water, cutting the lengths to about 12-15 cm with a wet pair of scissors. Poach them for 10-12 minutes until firm.
-
9
Prepare a bowl with a mixture of cold water and the 500ml of milk. This is the secret step that gives Wollwurst its name and texture.
-
10
Remove the sausages from the hot water with a slotted spoon and immediately plunge them into the cold milk-water bath for 5 minutes. This creates the 'woolly' surface.
-
11
Remove the sausages and pat them thoroughly dry with paper towels. This is crucial for achieving a good sear later.
-
12
Heat clarified butter in a large skillet over medium heat. Fry the sausages, turning frequently, until they are golden brown and slightly crisp on all sides (about 5-7 minutes).
💡 Chef's Tips
Temperature control is the most critical factor; use a meat thermometer to ensure the emulsion stays cold during grinding. If you don't have a piping bag, you can use a sturdy freezer bag with a corner snipped off. Always use white pepper instead of black to maintain the classic pale aesthetic of the sausage. Make sure the sausages are bone-dry before frying, or they will steam rather than develop that iconic golden crust. If the emulsion looks like it's 'breaking' (becoming grainy), add a few more ice cubes immediately to cool it down.
🍽️ Serving Suggestions
Serve traditionally with a warm Bavarian Potato Salad (Kartoffelsalat) dressed in broth and vinegar. Pair with a generous dollop of sweet Bavarian mustard (Süsser Senf). Enjoy with a cold Weissbier (Wheat Beer) to cut through the richness of the veal and butter. Add a side of fresh field greens or a crisp cucumber salad for a refreshing contrast. Serve alongside a fresh soft pretzel (Brezn) for the ultimate Munich-style lunch.