Weisswurst, Teewurst & Blutwurst

[73saint]

These are three sausages I am not familiar with, but I’ve become good friends with our local Food and Beverage museum/ curator of the meat science department here in nola.

He is a sausage making expert, and has probably forgotten more than I will ever know. Today, I was visiting and he gave me several sausages to try out. These three I am totally unfamiliar with. The weisswurst is the white sausage on the left, the blutwurst is in the middle and the tee wurst is on the right.

Now he said to heat the weisswurst in boiling water for just a few minutes, and to serve the blutworst cold. The tee wurst is spreadable, and I can’t remember if he said to serve hot or cold but I believe he said room temp.

Anyone have any experience with any of these sausages?

 

[chopsaw]

Love weisswurst . Boil it and peel the casing off . Dip in mustard . I like it with a pretzel too .
Made some awhile back . I have bought it from Swiss meats in Swiss Missouri . Good stuff .
Never had the other two .

 

[smokerjim]

i've had weisswurst before, i've had it grilled and boiled. both ways are good. it's a mild tasting sausage sort of like bockwurst. the other 2 I haven't had

 

[73saint]

Chop that's exactly how he said to do it, I forgot about taking off the casings...thanks for reminding me. Will have to try that tonight.

 

[chopsaw]

Chop that's exactly how he said to do it, I forgot about taking off the casings...thanks for reminding me. Will have to try that tonight.

There is a " set of rules " for eating weisswurst , time of day included . Usually made same day as eaten , before noon . Enjoy , but don't think brat on a bun ,,, it's a different thing .
Report back . Lol .

 

[zwiller]

Love weisswurst too. Like the germans, I prefer for breakfast or brunch. The germans poach not boil. In fact, if the casing of one splits they throw away or feed to the dogs. Rich beat me to it, must be eaten before church bells.

I know of the others but have never had them YET and the dark one is bluTwurst. https://en.wikipedia.org/wiki/Himmel_und_Erde

JEALOUS!!!

 

[73saint]

Love weisswurst too. Like the germans, I prefer for breakfast or brunch. The germans poach not boil. In fact, if the casing of one splits they throw away or feed to the dogs. Rich beat me to it, must be eaten before church bells.

I know of the others but have never had them YET and the dark one is bluTwurst. https://en.wikipedia.org/wiki/Himmel_und_Erde

JEALOUS!!!

I'm sorry, that was a typo on my part, but yes you are correct... So you think cold is the way to consume?

 

[gary s]

I watching, never had any of those

Gary

 

[chopsaw]

This site helps explain it some .

Wurst Categories | German Sausages & Cold Cuts | German Food Guide

Wurst is a creation of ground meat, bacon, salt, and other spices. It is grouped into four categories: Fresh/Raw, Cooked, Boiled, and the Bratwurst.

www.germanfoodguide.com

 

[73saint]

This site helps explain it some .

Wurst Categories | German Sausages & Cold Cuts | German Food Guide

Wurst is a creation of ground meat, bacon, salt, and other spices. It is grouped into four categories: Fresh/Raw, Cooked, Boiled, and the Bratwurst.

www.germanfoodguide.com

excellent....thanks Chop!

 

[Bearcarver]

Looks Great, Saint!!
I haven't had any of those type items for many years!
Mrs Bear is 50% Pennsylvania German, which is very close to Me, being 100% Pennsylvania Dutch. I used to run into those types of sausages a lot back about 50 & 60 years ago, when my Grandpa & Great Gandpop were still around.

Bear

 

[jcam222]

I’ve never had any of them. I’ll have to keep an eye out for your feedback on them. They look good.

 

[Sowsage]

Weisswurst is one of my favorites. Very light and delicate with some Limon. I hate having to peel the casings so I usually make mine with sheep casing and yes I grill mine. So I dont follow the rules lol. But as chopsaw said definitely try with a good mustard and a nice soft pretzel! You'll love it!

 

[couger78]

The weisswurst I've made were mild, yet tasty. Think 'bockwurst' with less 'kick'
Family prefers the bockwurst so it remains in the wurst rotation.
In fact, I'm due to make a new batch of bocks soon!

 

[chef jimmyj]

Blutwurst is a cousin to Polish Kiszka, both are Blood Sausages. The Blutwurst is good at room temp but warming it, 5 minutes or so, in barely simmering water is classic. Serve with Fried Potatoes and Onions. Another tasty way is sliced about a 1/2" thick, fry crisp in Butter and serve with Hash Brown's and Eggs for breakfast. Good stuff...JJ

 

[73saint]

Blutwurst is a cousin to Polish Kiszka, both are Blood Sausages. The Blutwurst is good at room temp but warming it, 5 minutes or so, in barely simmering water is classic. Serve with Fried Potatoes and Onions. Another tasty way is sliced about a 1/2" thick, fry crisp in Butter and serve with Hash Brown's and Eggs for breakfast. Good stuff...JJ

That sounds wonderful, sautéed in butter for breakfast with hash browns and eggs. I’m doing this!

 

[Fueling Around]

Not German, but I know "wurst" is a generic sausage word.
I recognize the white sausage and blood sausage (left and middle respectively), but no clue on the right. I think white sausage was mainly made from veal.
Red Boudin is blood infused as I recall?

Blutwurst is a cousin to Polish Kiszka, both are Blood Sausages. The Blutwurst is good at room temp but warming it, 5 minutes or so, in barely simmering water is classic. Serve with Fried Potatoes and Onions. Another tasty way is sliced about a 1/2" thick, fry crisp in Butter and serve with Hash Brown's and Eggs for breakfast. Good stuff...JJ

Also cousin to Scandinavian Blod Klub (blood dumpling) or Blod Polse (blood sausage).
Traditional serving is either slice and saute or cube and simmer in a milk base.

Blood based is just too mineral rich flavor for my taste.

 

[chef jimmyj]

All the Blood Sausages, Cakes and Puddings go back to a time when nothing on or in an animal was waisted. The shame is, with each passing generation fewer people are eating or even willing to try foods made with Blood. I ate Kiszka with Dad. My three Girls have tried it but only the oldest enjoys Blood Sausages.
It's good to see there are still producers in Old World Butcher Shops. I have to make my own...JJ

 

[73saint]

So far we have tried the weisswurst and the tee wurst. My “german” g/f didn’t like either. They are both very unique, unlike anything I’ve ever tasted. I enjoyed both sausages quite a bit.

I found the weisswurst to be very mild. The texture was a little rubbery to me. Sandy said it reminder her of a Vienna sausage. I thought the spreadable tee wurst was really good, but sandy didn’t like it one bit.

Neither one would be something I would necessarily try to re-create, but I enjoyed them nonetheless.

Will do the blutwurst next time we have breakfast at the house.

 

[Bearcarver]

LOL---I used to eat a lot of little pop top cans of Vienna Sausages, while I was in the Army.
Haven't had any for years, but I'd probably still enjoy them. I'm not hard to please.

Bear