Taste the Twentieth Century

Art can still taste the treats the Dosts shared that magic day in “The White City”. His mom’s favorite Wiesswurst — Selma Dost made sure all the kids got a small taste of the delicate white sausage — and the Bratwurst and Sauerkraut the rest of them gorged themselves on.

Home-Made Weisswurst (Bavarian White Sausages)

Experience the authentic taste of Bavaria by making your own Weisswurst at home! These traditional veal and pork sausages are gently spiced and enjoyed best with sweet mustard and freshly baked pretzels. While it might seem like a challenge, crafting these sausages from scratch is a rewarding culinary adventure.

Yield: Approximately 12 sausages (1000g of Weisswurst)

Ingredients

Meat and Fat:

• 475g veal shoulder
• 325g pork back fat

Binder:

• 200g crushed ice or ice water*
  • *For authenticity and a richer texture, you can substitute half a cup of heavy cream for some of the ice water.

Spices and Seasonings:

• 19g salt
• 3g white pepper
• 1g ground mustard seeds
• 1g ground mace
• 1g ground ginger
• 1g ground cardamom
• Zest of one organic lemon
• ½ bunch fresh parsley, chopped finely
• 3g cutter phosphate (Options: BRIFISOL 414, Ames Phos, PhosThis!) (optional but recommended for binding)

Equipment:

• Meat Grinder: For grinding the meat and fat.
• Food Processor or Thermomix: To emulsify the meat mixture into a fine paste.
• Sausage Stuffer: For filling the casings.
• Natural Pork Casings: Caliber 30/32 is traditional, but any size will work.
• Thermometer: To monitor meat temperature.

Instructions

1. Prepare the Spices

• Grind the Spices: In a spice grinder or mortar and pestle, grind all the spices (except the parsley and cutter phosphate) into a fine powder.
• Zest the Lemon: Grate the zest of the organic lemon carefully, avoiding the bitter white pith.

2. Prepare the Meat

• Chill the Meat and Fat: Cut the veal shoulder and pork back fat into strips suitable for your meat grinder.
• Season: Add the ground spices and lemon zest to the meat and fat strips. Massage thoroughly to ensure even distribution.
• Pre-Freeze: Place the seasoned meat and fat in the freezer for 1-2 hours until semi-frozen. This helps with grinding and keeps the mixture cold.

3. Grind the Meat

• First Grind: Using the finest setting (2mm) on your meat grinder, grind the chilled meat and fat.
• Second Grind: Pass the meat mixture through the grinder a second time for an even finer texture.

4. Emulsify the Sausage Mixture

• Prepare the Food Processor: Transfer the ground meat to a food processor or Thermomix.
• Add Cutter Phosphate: Sprinkle the cutter phosphate over the meat mixture.
• Emulsify: Begin processing the meat, gradually adding the crushed ice or ice water. This keeps the mixture cold and helps achieve a smooth, homogeneous paste.
• Monitor Temperature: Keep an eye on the mixture’s temperature. It should not exceed 12°C (53.6°F) to maintain proper binding.
• Incorporate Parsley: Once the mixture is smooth, add the finely chopped parsley and blend until just combined.

5. Prepare the Sausage Casings

• Soak Casings: Rinse the pork casings under cold water and let them soak according to the package instructions.
• Load the Sausage Stuffer: Attach the casing to the nozzle of your sausage stuffer, leaving a few inches of casing at the end.

6. Stuff the Sausages

• Begin Stuffing: Gently fill the casings with the sausage mixture, being careful to avoid air pockets and not overstuffing, which could cause bursting.
• Tie Off: Once stuffed, tie off the casing. You can twist the sausages into individual links, aiming for traditional Weisswurst size—about 80g per sausage.

7. Poach the Sausages

• Prepare the Poaching Liquid: In a large pot, heat water to 75°C (167°F). Use a thermometer to maintain this temperature.
• Cook the Sausages: Gently place the Weisswurst into the hot water and poach for 30 minutes. The general rule is 1 minute per mm of your casing’s caliber (e.g., caliber 30/32mm = 30-32 minutes).
• Do Not Boil: Ensure the water stays below boiling to prevent the sausages from splitting.

8. Serve and Enjoy

• Remove and Serve: Carefully take the sausages out of the water.
• Accompaniments: Serve them immediately with sweet Bavarian mustard and soft pretzels. Traditionally, Weisswurst is enjoyed before noon, accompanied by a Weissbier (wheat beer).

Storage and Preservation

• Refrigeration: After poaching, the Weisswurst can be stored in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the sausages. They will keep for several months.
• Canning Option: You can also fill sterilized glass jars with the sausage mixture and cook them in boiling water (100°C / 212°F) for 120 minutes. This method preserves the Weisswurst for several months.

Tips and Notes

• Temperature Control: Keeping the meat mixture cold throughout the process is crucial for texture and binding.
• Cutter Phosphate: While optional, cutter phosphate improves the binding of the meat and fat, resulting in a better texture.
• Authenticity: For a truly authentic Weisswurst, using veal is important. However, if unavailable, you can substitute with pork.
• Cream Substitute: Replacing some of the ice water with heavy cream adds richness and authenticity, increasing the calorie content as traditionally enjoyed.

Equipment Overview

• Meat Grinder: Essential for achieving the fine texture required for Weisswurst.
• Food Processor/Thermomix: Helps emulsify the meat mixture to a smooth paste.
• Sausage Stuffer: Makes filling the casings efficient and less prone to air pockets.
• Pork Casings: Natural casings contribute to the traditional appearance and bite.

Cultural Insight

Weisswurst is a beloved Bavarian specialty with a history dating back to the 19th century. Traditionally made fresh in the morning and consumed before midday, these sausages are a testament to Bavarian culinary heritage. Making them at home allows you to partake in this rich tradition and enjoy the delicate flavors of this regional delicacy.

Enjoy your homemade Weisswurst! Revel in the satisfaction of crafting these classic sausages yourself, and immerse in the authentic flavors of Bavaria. Prost! 🍻