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 Kitchenaid grinder)
zest from a lemon
20 g salt
20 g chopped onions
2 g white pepper
1 g ground ginger
1 g ground mace
10 g parsley
1/4 cup heavy cream.
I mixed the meat and spices in a food processor and added the cream. I got a pasty mixture that had great promise.
Once mixed I put it in the Kitchenaid sausage attachment and had trouble feeding the mixture through.
Finally got the links stuffed after great effort.
The result was a very grainy sausage that tasted ok but had terrible texture.
I have a feeling that I didn't mix the meat enough (should I have put it in a mixing bowl with a beater attachment?) and the meat got warm as I tried to force it through the sausage attachment.
Any thoughts or advice would be greatly appreciate.
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 Kitchenaid grinder)
zest from a lemon
20 g salt
20 g chopped onions
2 g white pepper
1 g ground ginger
1 g ground mace
10 g parsley
1/4 cup heavy cream.
I mixed the meat and spices in a food processor and added the cream. I got a pasty mixture that had great promise.
Once mixed I put it in the Kitchenaid sausage attachment and had trouble feeding the mixture through.
Finally got the links stuffed after great effort.
The result was a very grainy sausage that tasted ok but had terrible texture.
I have a feeling that I didn't mix the meat enough (should I have put it in a mixing bowl with a beater attachment?) and the meat got warm as I tried to force it through the sausage attachment.
Any thoughts or advice would be greatly appreciate.