Weisswurst coming up!

[pc farmer]

OH DAYUM! This stuff is GOOD!

Stuffed and poached. Patty fry was good, but the poached is great!

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• crankybuzzard
• Jan 14, 2017

IMG_8125.JPG

• crankybuzzard
• Jan 14, 2017

Wow. Nice job

 

[smokin jay]

Weisswurst looks delicious! Nice job Charlie!

Points!

 

[bladeguy]

Excellent job! It is interesting how a fry pattie can taste much different than the sausage in casing.

 

[tardissmoker]

Had to take off the t-shirt to wring out the drool! How about a recipe?

 

[SmokinAl]

Looks awesome Charlie!

Point worthy for sure!

Al

 

[tropics]

CB They look great,it still amazes me how everyone can make nice links,and I have to use string LOL Points

Richie

 

[crazymoon]

CB, nice job, your links look excellent!

 

[crankybuzzard]

Excellent job! It is interesting how a fry pattie can taste much different than the sausage in casing.

Yeah, it was good from the frying pan, but rocked after the poach! But then again, I may have poached them in some of the Broth I boiled down from 6 pork butt bones! 3-gallons of water boiled down to 1-gallon and simmered all day. :biggrin:

Is that cheating?

 

[crankybuzzard]

Had to take off the t-shirt to wring out the drool! How about a recipe?

On the iPad right now, will post the recipe later when I get to my laptop.

 

[gary s]

Cranky's House of Smoke / Blacksmithing & Master Sausage Maker      Nice job My Friend   

Gary

 

[ab canuck]

AB,

You are lucky...nobody likes my brats, not even their grandma.

 atomic... Now that's good... lolol

 Looks beautiful Cranky....

 

[whistech]

Another batch of great sausages from one of our Masters!     Great job Charlie and I'm looking forward to the recipe.

 

[driedstick]

Dang it CB them sure loooooooookkkk goooooooooddddd Nice job POINT for sure!!! 

A full cranky buzzard is a happy cranky buzzard LOL 

DS

 

[SmokyMose]

They look incredible! Reminds me of what the local German meat shop calls bratwurst. I call it "that white sausage". Try browning it in a pan with sauerkraut with a sprinkle of sugar on the kraut....
:drool

 

[crankybuzzard]

A full cranky buzzard is a happy cranky buzzard LOL 

DS

My wife called BS on that one! :laugh1:

They look incredible! Reminds me of what the local German meat shop calls bratwurst. I call it "that white sausage". Try browning it in a pan with sauerkraut with a sprinkle of sugar on the kraut....
:drool

I will certainly try that out! I'll have a bit left for sure. :biggrin:

 

[crankybuzzard]

This recipe was sent to me by a member here that asked to remain anonymous. I like it and will do it again soon. However, I had forgotten how big of a PITA regrinding is!

2# Pork loin
2# lean pork butt just cut off the heavy fat
2# veal
1# back fat

65g kosher salt
7.25g fresh ground black pepper
4g mace
2.5g ground coriander
1.5g ground ginger
36g fine chopped parsley
18g lemon zest

Grind all meats through your fine plate. Pour seasonings over meat and mix in. Chill and grind again. Chill and grind a third time, this is an emulsified sausage. Add 500ml of water and hand mix very well after the 3rd grind.

Fry test! Adjust if needed.

Stuff into hog casings and poach in 170 degree water for 30-35 minutes.

 

[bladeguy]

Yeah, it was good from the frying pan, but rocked after the poach! But then again, I may have poached them in some of the Broth I boiled down from 6 pork butt bones! 3-gallons of water boiled down to 1-gallon and simmered all day. :biggrin:

Is that cheating?

If that kind of cheating is wrong, I don't want to be right!

 

[disco]

Looks great!

Disco