Weisswurst, need a recipe

[crankybuzzard]

Our neighbors are from Germany and we share cooked foods back and forth.  They bake and make candies, while we BBQ and make sausage.  Last night I took some Swedish potato sausage over to them and I was asked if I could try my hand at weisswurst.

I've looked it up and found several recipes, but thought I'd check with my sausage making friends to see if anyone has a tried and true recipe I could plagiarize.  

 

[BGKYSmoker]

Dang

There ya go makin me give out secret receipts.

 

[dirtsailor2003]

I haven't tried it, but I have had this one sitting in the to do list for some time.

• 36g / 1.2 oz salt
• 600g / 1 lb 4 oz lean veal meat ("veal stew meat") at refrigerator temperature, cut into 1cm / ½ in cubes
• 300g / 10 oz lean pork meat, cut into 1cm / ½ in cubes, partially frozen
• 400g / 13 oz pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1cm / ½ in cubes
• 300g / 10 oz ice
• 100g / 3 oz pork skin
• 1g / ½ tsp dried lemon peel
• 1g / ¼ tsp MSG (optional)
• 1g / ¼ tsp white pepper
• pinch of dried ginger
• pinch of freshly grated cardamom
• pinch of dried mace
• 10g / 0.3 oz onion
• 20g / 0.6 oz parsley, chopped

 

[SmokyMose]

I haven't tried it, but I have had this one sitting in the to do list for some time.

• 36g / 1.2 oz salt
• 600g / 1 lb 4 oz lean veal meat ("veal stew meat") at refrigerator temperature, cut into 1cm / ½ in cubes
• 300g / 10 oz lean pork meat, cut into 1cm / ½ in cubes, partially frozen
• 400g / 13 oz pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1cm / ½ in cubes
• 300g / 10 oz ice
• 100g / 3 oz pork skin
• 1g / ½ tsp dried lemon peel
• 1g / ¼ tsp MSG (optional)
• 1g / ¼ tsp white pepper
• pinch of dried ginger
• pinch of freshly grated cardamom
• pinch of dried mace
• 10g / 0.3 oz onion
• 20g / 0.6 oz parsley, chopped

What sort of casings would you use for this?

 

[dirtsailor2003]

What sort of casings would you use for this?

Hog, 32mm

 

[crankybuzzard]

What sort of casings would you use for this?

Thanks DS!

I have a couple to try now.

Mose, all of the recipes I see call for 30-32 hog casing.  Since it's poached, you remove the casing prior to consumption.

 

[crankybuzzard]

 
Dang

There ya go makin me give out secret receipts.

Do I need to twist your arm harder?

 

[BGKYSmoker]

When we ate at The Schnitzel Shack they used sheep casings.

 

[crankybuzzard]

 
When we ate at The Schnitzel Shack they used sheep casings.

I've seen those approximate sizes too, but when I was talking to my neighbor about the sausages, she indicated that they were about the size of the polish I recently took over, just not as long.

Funny thing, my wife said she is amazed that her coworkers get upset about our very pretty neighbor saying how much she enjoys my sausage!  

 

[atomicsmoke]

I've seen those approximate sizes too, but when I was talking to my neighbor about the sausages, she indicated that they were about the size of the polish I recently took over, just not as long.

Funny thing, my wife said she is amazed that her coworkers get upset about our very pretty neighbor saying how much she enjoys my sausage!  :laugh1:

Reminded me about a sales guy who came to the office. Made small talk while waiting for another colleague - might have mentioned I was an amateur charcutier. After the meeting, while showing him out he said out loud (open office concept) "atomic, I would like to try your sausage".

 

[SmokyMose]

Way to go, Cranky. I was all primed to try your potato sausage this weekend and then you pop up with this.
:head-wall:

 

[BGKYSmoker]

There ya go. Lots of recipes and i dont have to hunt for mine.

My wife says i tossed my recipe book somewhere during one of the moves