Best Weisswurst Sausage Filling Recipes

Weisswurst Sausage Filling image

Provided by Dienia B.

Categories Pork

Time 2h

Yield 20 serving(s)

Number Of Ingredients 12

2 lbs pork shoulder
2 lbs veal shoulder, cut into cubes
1 1/2 lbs pork fat, cubed
3/4 cup dry milk, powdered
1/4 cup kosher salt
1 teaspoon onion powder
2 teaspoons white pepper, finely ground
1/2 teaspoon mace
1/2 teaspoon ground ginger
4 teaspoons lemon zest, finely grated
1/3 cup parsley, minced
3/4 cup ice, crushed

Steps:

Grind pork shoulder, veal shoulder, pork fat, powdered dry milk, kosher salt, onion powder, white pepper, mace, ginger, lemon zest, parsley, and crushed ice together.
Stuff in casings.

Nutrition Facts : Calories 500.7, Fat 46.1, SaturatedFat 21.7, Cholesterol 111.3, Sodium 1500.7, Carbohydrate 2.3, Fiber 0.2, Sugar 1.9, Protein 17.9

Weisswurst Sausage image

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