- Nov 16, 2021
- 347
- 375
To say I love German sausage is an understatement. The only thing I love more is Led Zeppelin, but not by much.
To date I have not found any place in the US that gets the true flavor profile of weißwurst correct. Below is my take on the Bavarian weißwurst.
For the recipe I followed my standard sausage percentage profile of 60 / 40 lean to fat ratio.
- 6.5 lbs Duroc pork tenderloin
- 2.5 lbs Iberrico fat back
- 10% Ice water
- 2% Cutter phosphate
- 2% Kosher salt
- .5% White pepper
- .25% Mace
- .25% Ground mustard seed
- .15% Chives
- 1 Bunch of parsley
- 2 Lemons zest
- 32 mm hog casings
I started of with chopping up the pork and fat... The Iberrico fat came White Oak Pastures in Bluffton, GA. (Great customer service and easy delivery)
I threw the salt and seasonings into my spice grinder and ground them into a fine powder and mixed it with the fat and meat. Once mixed I threw the entire bowl into the freezer for 3 hours until the thermometer read 30 degrees fahrenheit.
Once the meat and fat hit 30 degrees, I ground the blend on the 4.5 mm plate.
I then put the mixture back into the freezer until mixture was back at 30 degrees fahrenheit and ground it through 3 mm plate.
After grinding through the 3 mm plate, I threw it back into the freezer until mixture was at 30 degrees fahrenheit. Once it hit my target temperature I ran the ground meat and fat through my food processor where I added the lemon zest, chives, parsley, cutter phosphate, and ice water-- transforming the mixture into a meat paste.
At this point I stuffed the meat paste into the hog casings.
After stuffing it was getting late so I held off on poaching until the next day. In hindsight, I should have covered the sausage to prevent the skins from drying out and taking on a darker color... But it was late, and I was tired.
The next day I poached the sausages at 176 degrees for 30 minutes. In hindsight I would have done this in several smaller batches.
After 30 minutes, I pulled the sausage from the hot water and dropped them into ice water.
At this point the sausages were fully cooked and had firmed up significantly.
I recooked two for plating with a sweet and spicy Bavarian mustard.
The texture and flavor of the sausages were incredible. I ate them the traditional way of removing the skin.
As you can see they kept their shape and texture perfectly.
Besides leaving them uncovered overnight and not poaching in smaller batches, they turned out absolutely awesome. Had I done those two steps they would been more white.... At this point I'm just splitting hairs about aesthetics...
I highly recommend anyone with a love of German sausage to try out this weißwurst recipe.
Absolutely outstanding. I will be doing this recipe again.
-Brad
To date I have not found any place in the US that gets the true flavor profile of weißwurst correct. Below is my take on the Bavarian weißwurst.
For the recipe I followed my standard sausage percentage profile of 60 / 40 lean to fat ratio.
- 6.5 lbs Duroc pork tenderloin
- 2.5 lbs Iberrico fat back
- 10% Ice water
- 2% Cutter phosphate
- 2% Kosher salt
- .5% White pepper
- .25% Mace
- .25% Ground mustard seed
- .15% Chives
- 1 Bunch of parsley
- 2 Lemons zest
- 32 mm hog casings
I started of with chopping up the pork and fat... The Iberrico fat came White Oak Pastures in Bluffton, GA. (Great customer service and easy delivery)
I threw the salt and seasonings into my spice grinder and ground them into a fine powder and mixed it with the fat and meat. Once mixed I threw the entire bowl into the freezer for 3 hours until the thermometer read 30 degrees fahrenheit.
Once the meat and fat hit 30 degrees, I ground the blend on the 4.5 mm plate.
I then put the mixture back into the freezer until mixture was back at 30 degrees fahrenheit and ground it through 3 mm plate.
After grinding through the 3 mm plate, I threw it back into the freezer until mixture was at 30 degrees fahrenheit. Once it hit my target temperature I ran the ground meat and fat through my food processor where I added the lemon zest, chives, parsley, cutter phosphate, and ice water-- transforming the mixture into a meat paste.
At this point I stuffed the meat paste into the hog casings.
After stuffing it was getting late so I held off on poaching until the next day. In hindsight, I should have covered the sausage to prevent the skins from drying out and taking on a darker color... But it was late, and I was tired.
The next day I poached the sausages at 176 degrees for 30 minutes. In hindsight I would have done this in several smaller batches.
After 30 minutes, I pulled the sausage from the hot water and dropped them into ice water.
At this point the sausages were fully cooked and had firmed up significantly.
I recooked two for plating with a sweet and spicy Bavarian mustard.
The texture and flavor of the sausages were incredible. I ate them the traditional way of removing the skin.
As you can see they kept their shape and texture perfectly.
Besides leaving them uncovered overnight and not poaching in smaller batches, they turned out absolutely awesome. Had I done those two steps they would been more white.... At this point I'm just splitting hairs about aesthetics...
I highly recommend anyone with a love of German sausage to try out this weißwurst recipe.
Absolutely outstanding. I will be doing this recipe again.
-Brad
