Mock Weisswurst

[SmokyMose]

I haven’t bought sausage from a store for a couple of years thanks to this site, but I’ve missed the “White Brats” we used to get from Clouse’s. I looked them up and it seems Veal is a primary ingredient. Apparently Veal is hard to come by in Indianapolis. After three groceries and a meat shop, I gave up. So I went with a recipe I found.
I wound up using Ground Sirloin instead of Veal. I used a combo of Sirloin, Pork Shoulder and Back Fat to make up 5#.
Ground through the 1/4” plate, added the Parsley and Lemon Zest and ground again through the 3/16” plate. I spun the spices and powdered milk in a coffee grinder to make a powder before mixing.
I went with 1/2 cup icewater instead of crushed ice.
Stuffed and hung to dry outside (35 degrees).
The pile is missing 3 links because the Mrs snatched them to cook.
Fried up and served with noodles and red kraut they were good. Not “white”, but the flavor is there :-)
Sorry about the pics being all at the top of the post instead of throughout and in reverse order. I’m learning how to deal with an iPad instead of a Nexus 7 and this new forum. I’ll figure it out. Until then, please bear with me...

Dan

 

[chopsaw]

Have not made Weisswurst yet , but been researching . My Dad used to buy it at Swiss meats in Swiss Missouri .
Next time you make it try adding heavy cream .
Great lookin meal .

 

[Rings Я Us]

Looks very cool.. yummy!
Now I'm missing Germany and all those sausages. I think they used a veal from calves still being milk fed. The Weisswurst was sold within 1 day of making it. I lived with a German family for a couple years there. They said the tradition is to eat it fast and it was best for lunch.

 

[Rings Я Us]

Oops! Forgot,

 

[chopsaw]

Eaten early in the day , poached and cut out of the casings . Served with sweet mustard and soft pretzels.

 

[Rings Я Us]

We ate them in brötchen.

 

[zwiller]

LOOOOVE weisswurst. I've not made sausage yet but it is likely the first one I will make. I plan to make it with casing that is easier to eat. Many folks are not aware that the casing traditionally used is not to be eaten or that the sausage is breakfast food...

I can find veal but not really into using it. I found a good recipe that uses turkey. http://www.seriouseats.com/recipes/...wurst-turkey-thanksgiving-sausage-recipe.html

Main thing keeping me from sausage is sourcing fat back.

 

[dirtsailor2003]

Tasty looking sausages!

 

[BGKYSmoker]

DAAAAAANG

Awesome there.

 

[SmokyMose]

Have not made Weisswurst yet , but been researching . My Dad used to buy it at Swiss meats in Swiss Missouri .
Next time you make it try adding heavy cream .
Great lookin meal .

Thanks, chopsaw!
I like the heavy cream idea.

 

[SmokyMose]

Looks very cool.. yummy!
Now I'm missing Germany and all those sausages. I think they used a veal from calves still being milk fed. The Weisswurst was sold within 1 day of making it. I lived with a German family for a couple years there. They said the tradition is to eat it fast and it was best for lunch.

Thanks, rings!
Actually somewhere in the recipe they did mention milk fed calves.
The problem is finding Veal at all LOL!

 

[SmokyMose]

LOOOOVE weisswurst. I've not made sausage yet but it is likely the first one I will make. I plan to make it with casing that is easier to eat. Many folks are not aware that the casing traditionally used is not to be eaten or that the sausage is breakfast food...

I can find veal but not really into using it. I found a good recipe that uses turkey. http://www.seriouseats.com/recipes/...wurst-turkey-thanksgiving-sausage-recipe.html

Main thing keeping me from sausage is sourcing fat back.

Don’t let the back fat thing stop you, zwiller. Most sausages just use pork shoulder, which has plenty of fat. Just cut out the slimy stuff....

 

[SmokyMose]

Tasty looking sausages!

They are tasty, DS. Light enough so you can pick up the Mace & Ginger. The fat makes them brown up nicely.

 

[SmokyMose]

DAAAAAANG

Awesome there.

Thanks, Nepas! I’m really happy about how this one turned out.

 

[crazymoon]

SM, Those are some excellent looking brats !!!!

 

[browneyesvictim]

Fine looking sausage Smokey... I like it!

 

[chopsaw]

Thanks, chopsaw!
I like the heavy cream idea.

Look at the Poli recipe . I've made the Gelbwurst which shares most of the ingredients , but it's a Bolonga type sausage . I think the cream makes a bigger difference than the veal . Beef , pork , cream , fine grind and the spice . My last name happens to be Weiss , and my Dad used to make a 100 mile round trip to Swiss to buy it for my birthday . Came with a history of the sausage . Cool gift . So I have a interest in making it , done alot of research .
Thanks for the post .