Weisswurst take two

[SmokyMose]

OK, so I did a Weisswurst post a couple of years ago and I was good but I thought it could have been better. For one thing the sausage wasn't white plus I didn't emulsify but went with a double grind.
This time I went (mostly) with Rytek Kutas' recipe with a couple of changes; instead of Veal and "lean pork butts", whatever that is, I used a mix of chicken breast, pork tenderloin and top round for the veal and salt pork for some fat.
Here's what I came up with for a 5# batch:
22.66 oz chicken
22.66 oz tenderloin
22.66 oz top round
12 oz salt pork
1 1/2 tbs kosher salt
1/2 tsp onion powder
1/2 tsp dry parsley
1 1/2 tbs powdered mustard
1/2 tbs white pepper
1/2 tsp celery seed
1/2 tsp mace
1 1/2 tbs powdered dextrose
1/2 tsp lemon zest
1/4 c NFDM
1/4 c soy protein
ice water as needed






Ground through a 1/4" plate
Mixed all ingredients except the soy protein and NFDM and let mingle in the fridge overnight.
Next morning I mixed again adding the soy protein, NFDM and some ice water, emulsified and and stuffed:


Here's where it got interesting. Rytek said to cook the links in 160 degree water 'til they reached 150IT and cold bath them. I set the Sous Vide to 160 and tried a couple and low and behold they turned white! I did the rest of the batch.

That night I air fried a couple and had with Klusky noodles and sweet kraut.

I'm very happy how this came out! Smooth and slightly "spongy" texture I was looking for!
Emulsifying is a bit of a pain but so is double grinding....
It'll be awhile before I make more but I'm thinking maybe some chives and MSG?

Thanks for looking, don't be afraid to experiment and stuff on :)
Dan

 

[chopsaw]

Looks good Dan .

I'm thinking maybe some chives

Mine are pretty simple ingredient wise , but I do use chives , and also add some cream .
Nice work bud .

 

[zwiller]

Looks great! Huge fan of WW. Been working on mine a few years (think I am about take 9) and got it pretty much dialed in. I am extremely happy with 50/50 pork butt/chicken thigh+skin. Not a fan of the traditional casing so I run mine in strip-able. I SV mine too. To me the spice profile is mainly: onion/WP/nutmeg or mace. Anything else is art/personal. Parsley for looks. Would agree on a umami booster like msg or yeast extract but you don't need much. My youngest calls them "chicken soup sausage" and she is not really wrong.

 

[SmokyMose]

Got a couple of things out of order so I'll have to edit but I think everyone got the gist of it.

Looks good Dan .

Mine are pretty simple ingredient wise , but I do use chives , and also add some cream .
Nice work bud .

Thanks, Rich. The other recipe I was working with used milk (I think it was Mariansky), but I figured that was what Kutas replaced with NFDM.

 

[SmokyMose]

Looks great! Huge fan of WW. Been working on mine a few years (think I am about take 9) and got it pretty much dialed in. I am extremely happy with 50/50 pork butt/chicken thigh+skin. Not a fan of the traditional casing so I run mine in strip-able. I SV mine too. To me the spice profile is mainly: onion/WP/nutmeg or mace. Anything else is art/personal. Parsley for looks. Would agree on a umami booster like msg or yeast extract but you don't need much. My youngest calls them "chicken soup sausage" and she is not really wrong.

View attachment 731537

Thanks! Yeah it is a pretty mild/bland sausage but that's why it goes so well with something like sweet kraut. I thought about nutmeg but it's so easy to overdo it.....

 

[Fueling Around]

Looks good.
I haven't delved into weisswurst (Norwegian here making what my German wife requests).
If you want to add the umami give I+G from Make it Meaty a whirl.

I used I+G in a couple batches of my wife's favorite breakfast sausage (without telling her) and she was "WOW". I did the same earlier with MSG and got the "this is great", but not the wow factor.

 

[indaswamp]

Lookin good to me! Making Sausages....whats the wurst that can happen??? LOL!!!

 

[chopsaw]

The other recipe I was working with used milk

Yeah , Marianski uses milk . Poli uses heavy cream . The cream or milk help with the color and the texture of the sausage . The NFDM binds the moisture when heated .
The texture on yours looks perfect .

 

[bill ace 350]

Wow! Looks great!

On my list for some day.