Weisswurst for dinner

[SmokyMose]

I did a small batch of Weisswurst a couple of weeks ago and just got around to using some yesterday.

I used equal parts Chicken breast, Eye of Round and Pork loin instead of Veal and Pork belly instead of Jowl. No emulsifying, just a double grind.
I'd forgotten how much I like this sausage!
It looks a bit dry in the pic but it wasn't and it had the smooth, spongy texture we like.
Thanks for looking and keep on stuffing!
Dan

 

[smokerjim]

That looks good,

 

[GonnaSmoke]

That all looks great, Dan! What else have you got on that plate? It all looks good, too...

 

[SmokinEdge]

Looks great. I’ve made weisswurst a few times, it’s delicious. Nice work for sure.

 

[SmokyMose]

That all looks great, Dan! What else have you got on that plate? It all looks good, too...

Thanks!
Spaetzle and Red Cabbage kraut. I always end up mixing them together. I know. Weird.
The Yellow stuff is Dijon mustard.

 

[DRKsmoking]

Nice , full plate of goodness

David

 

[SmokyMose]

Looks great. I’ve made weisswurst a few times, it’s delicious. Nice work for sure.

Yeah, the mild taste is a nice change of pace.

 

[xray]

The sausage looks great Dan, the whole plate does too! Nicely done!

 

[kuroki]

Would there be any reason not to use a mix of lean pork and fatback in place of pork belly?
I've seen a number of recipies call for pork belly, but that just seems too valuable a cut to grind up into sausage to me

 

[tbern]

they look great and your plate looks delicious!!

 

[JLeonard]

Nice plate!

Jim

 

[SmokyMose]

Would there be any reason not to use a mix of lean pork and fatback in place of pork belly?
I've seen a number of recipies call for pork belly, but that just seems too valuable a cut to grind up into sausage to me

I suppose you could, or bump up the meats and just use fatback. When I trim the edges of a belly to square it off to brine for bacon I always have a few strips of belly left over and save it. The recipe I used for a start calls for pork jowl and I thought I still had some but I didn't, so belly it was. The recipe actually mentioned belly as an alternative to jowl.

 

[chopsaw]

Nice work Dan . I'm over due for some myself .

 

[sawhorseray]

Some fine looking links there, been too long since I've made any German sausage. RAY

 

[tx smoker]

That's a sausage I've never heard of but it looks great. From the sound of the ingredients, I bet it is outstanding. Very nice Dan....very nice.

Robert

 

[zwiller]

Looks killer! Weisswurst is easily my fave. SmokyMose I am like you and the eat my plate mixed up mostly so you're not weird. I think that's how the folks in Germany do it too (difference is WW is typically for breakfast for them). For the uninitiated, WW is likely the mildest sausage you ever had. I have to drive like and hour to find and it's like super gourmet delicacy and near $20/lb.

 

[SmokyMose]

Looks killer! Weisswurst is easily my fave. SmokyMose I am like you and the eat my plate mixed up mostly so you're not weird. I think that's how the folks in Germany do it too (difference is WW is typically for breakfast for them). For the uninitiated, WW is likely the mildest sausage you ever had. I have to drive like and hour to find and it's like super gourmet delicacy and near $20/lb.

There's a German meat shop on the south side (Clause's) that I used to go to about once a month. The aroma was just heavenly when you walked in the door. They were cash only and I made sure I never had more than $40 on me LOL! They had it labeled in the case as bratwurst and once I got some we were hooked! I didn't realize it was Weisswurst until I started making sausage and looking at recipes. They weren't cheap then and I can't imagine what they cost now.
Haven't been there in a couple of years, but I keep thinking about their "Holiday Loaf".
I don't know if they're even open anymore.....