WEISSWURST SAUSAGE
Make and share this Weisswurst Sausage recipe from Food.com.
Provided by Food.com
Categories Meat
Time 3h
Yield 5 lbs
Number Of Ingredients 12
Steps:
- Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8"). Grinding the meat twice ensured that it will be extra emulsified.
- Combine the cream and eggs and use a food processor to mince the ground meat and cream/egg mixture. You don't have to use all the cream/egg mixture in this stage, but using a generous amount will help the meat to emulsify. Putting these elements through the food processor is essential to the emulsification process. It should be very runny by the end.
- Mix the remainder (if any) of the cream/eggs in a bowl with the meat and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
- Stuff into hog casing, very carefully as the product will be extremely runny.
- Finish cooking in C-VAP (steam cooker) until 165 degrees internal temperature. (Usually pork based sausages only need to cook to 155 degrees internal temperature, but because eggs cook at a higher temperature it must go to 165 degrees).
- Weisswurst is traditionally served in the morning in a bowl of water with fresh chives, but here at Radler we serve it over our haus kraut with our haus mustards and a pretzel. Many places in Germany will tell you Weisswurst should be eaten only after the casing is removed, and some places will even remove it for you!
Nutrition Facts : Calories 885.4, Fat 74.8, SaturatedFat 35.5, Cholesterol 661.6, Sodium 3485.6, Carbohydrate 7.7, Fiber 0.8, Sugar 1.9, Protein 44.5
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