Eat like a German - German Recipe:
Bavarian Weisswurst

Bavarian Weisswurst
Weisswurst
[ source: Wikipedia]

Serves: 20 servings

Prep time:
Cook time:
Total time:

Bavarian Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavored with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about ten to twelve centimeters in length and about two centimeters in thickness.

As it is very perishable, Bavarian Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch—there is a saying that the sausages should not be allowed to hear the church bells' noon chime. Traditionally, Weisswurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. So before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians eat their Weisswurst before noon.

The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Bavarian Weisswurst preparation.

[ source: wikipedia ]

Ingredients:

  • 5 lbs. veal
  • 1 oz. ground mustard seed
  • 5 lbs. lean pork butts
  • 1 Tbsp. ground white pepper
  • 3 1/2 ozs. non-fat dry milk
  • 1 tsp. ground celery seeds
  • 3 1/2 ozs. salt
  • 1 tsp. mace
  • 3 1/2 ozs. soy protein concentrate
  • 1 oz. powdered dextrose
  • 1 tsp. American Spice onion powder 1 qt. ice water
  • 1 tsp. dry parsley

Procedure:

Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat.

Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.

Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the sausage in a skillet to which you have added vegetable oil.

Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.




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