📝 About This Recipe
Born in the heart of Munich in 1857, the Weißwurst is a delicate, pale veal sausage that defines the Bavarian 'Second Breakfast.' This specialty is prized for its velvety texture, subtle notes of fresh parsley, and the bright zest of lemon and mace. Traditionally prepared before noon, it offers a refined, mild flavor profile that is unlike any other sausage in the German repertoire.
🥗 Ingredients
The Meat Base
- 600 grams Lean Veal (well-chilled and cubed)
- 300 grams Pork Back Fat (chilled and cubed)
- 100 grams Cooked Pork Rind (boiled until soft, then cooled and finely ground)
Seasonings and Aromatics
- 18 grams Fine Sea Salt
- 2 grams White Pepper (freshly ground)
- 1 teaspoon Ground Mace
- 1 teaspoon Lemon Zest (finely grated from organic lemon)
- 1/4 teaspoon Dried Ginger
- 3 tablespoons Fresh Parsley (very finely chopped, stems removed)
- 1/2 teaspoon Onion Powder
Processing and Casing
- 250 grams Crushed Ice (crucial for maintaining temperature)
- 2 meters Pork Casings (size 28/30, soaked in lukewarm water)
👨🍳 Instructions
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1
Begin by soaking the pork casings in lukewarm water for at least 30 minutes to make them pliable and remove excess salt.
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2
Ensure all meat and fat are extremely cold. Place the cubed veal and pork fat in the freezer for 20 minutes before grinding; this ensures a clean cut and prevents the fat from smearing.
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3
Grind the chilled veal, pork fat, and cooked rinds through the finest plate of your meat grinder (ideally 2mm or 3mm).
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4
Transfer the ground mixture to a high-speed food processor or 'cutter.' Add the salt, white pepper, mace, lemon zest, ginger, and onion powder.
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5
Process the mixture on high speed while gradually adding the crushed ice. This creates an emulsion. The temperature must stay below 12°C (54°F) to prevent the emulsion from breaking.
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6
Once the mixture is a smooth, pale paste (the 'Brät'), fold in the finely chopped fresh parsley using a spatula or a low pulse setting until evenly distributed.
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7
Slide the soaked casing onto the nozzle of your sausage stuffer. Prick any air bubbles with a fine needle.
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8
Stuff the mixture into the casings steadily, being careful not to overfill as they need space to expand during cooking. Link them into 10-12cm (4-5 inch) sausages by twisting.
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9
Bring a large pot of water to a boil, then immediately reduce the heat to a bare simmer (about 75°C - 80°C / 170°F). Never let the water boil once the sausages are in, or they will burst.
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10
Carefully lower the sausages into the hot water and poach them for 15-20 minutes. They should feel firm to the touch when done.
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11
Remove the sausages and place them immediately into a pre-warmed ceramic bowl filled with hot (not boiling) salted water to keep them plump and warm for serving.
💡 Chef's Tips
Temperature is everything: keep your meat and equipment near freezing to ensure the perfect emulsified texture. Do not skip the cooked pork rinds; they provide the natural collagen that gives the sausage its characteristic 'bite' and juiciness. Use only fresh, flat-leaf parsley and grate your lemon zest just before adding for the most vibrant aroma. If you don't have a professional cutter, a heavy-duty food processor works, but process in small batches to avoid overheating the motor and the meat. Never boil the sausages during the final reheating phase; a gentle poach preserves the delicate casing.
🍽️ Serving Suggestions
Serve traditionally with 'Händlmaier' style sweet Bavarian mustard (Süßer Senf). Accompany with freshly baked soft pretzels (Brezn) dusted with coarse salt. Pair with a cold glass of Weissbier (wheat beer) for the authentic Munich experience. Tradition dictates 'Zuzeln': cut the tip of the casing and suck the meat out, though peeling with a knife is also acceptable. Always serve in a heated porcelain bowl with some of the poaching liquid to keep them from drying out.