Recent content by AM in MD
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
A
Question about binders
I too have been trying to figure out binding agents. I have watched numerous videos from Opa Jochen and I finally figured out his recipe and it does use a binder. His recipe has the abbreviation "KHM" which stands for Kotterhilfsmittel, or a binding agent. I just don't know what it is yet. I... -
A
How to make Weiswurst
I did neither actually. I used a German recipe with 50% ground beef (80% lean) and ground pork, 1 kg total. I did emulsify the meat, mixing to 54 degrees F. Here are the spices: 25 g salt .5 g cardamon 1 g nutmeg .5 g ginger 3 g white pepper 10 g fresh onions 1 clove garlic -
A
How to make Weiswurst
Here's an update on progress! I used the above advice to make Fleischkäse (aka Leberkäse). The texture of the grind and mix are the same as for Weißwurst,but the spices are different and it’s cooked as a loaf (like meatloaf). It came out amazing. Fried some with onions for dinner and added... -
A
How to make Weiswurst
Thanks everyone for the advice. Temperature, too much fat and overworking the mixture look to be the contributing factors (just about the whole process!). New to sausage making and new to the forum but I almost feel like an expert with all the help. I'm getting a new sausage stuffer and will... -
A
How to make Weiswurst
I cannot say for certain. Once I was done grinding I put it in the freezer for about 10 minutes. The meat was cold but not at the freezing point. I didn't cool it again between the food processor and stuffing attachment. It was definitely getting warm while stuffing because I had so much... -
A
How to make Weiswurst
I am new to sausage making and am trying to recreate the food I loved in Germany. My first attempt at Weiswurst was a disappointment. Recipe: 500 g lean beef 500 g pork belly 30 g pork rind (boiled, cooled and ground with the above meat ground fine (first 1/4" plate then 1/8" plate in...
