MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Homemade Weisswurst Sausage
Categories: Pork, Beef, Game, Vegetables, Herbs
Yield: 16 Servings
1 tb Lard
1/2 c White onion; minced
3 lb White meat; pork, veal,
- turkey, rabbit, chicken
1 lb Bacon ends or fatty pork
- shoulder
20 g Salt (2 tb); +1 ts
1 tb Parsley; minced
1/2 ts Dry mustard powder
1/2 ts Powdered ginger
1/2 ts White pepper
1/2 ts Mace
1/2 ts Ground cardamom
1 Lemon; grated zest of
1 c Ice water
Hog casings
Heat the lard in a small pan and cook the onions until soft. Do not
brown them. Let them cool doen to room temperature, or refrigerate
them. This can be done up to a day in advance.
Optional Step: Cut the meat and bacon ends into chunks and mix with
the salt. Refrigerate overnight in a closed container. Doing this
helps the bind, but is not 100% needed.
Soak about 10' of hog casings in warm water.
When you are ready to grind, mix the meats, salt, parsley, spices,
and lemon zest. Grind through a coarse or medium die. Put the
mixture in the freezer while you clean up, or, if the meat is still
below 40 F/4.5 C, grind again through a fine die, at least 4.5 mm
and ideally 3 mm. This time, definitely put the meat in the freezer
while you clean up.
Once the meat is at about 34 F/1 C, put it in a large bowl with the
water. Mix this with your clean hands for about 90 seconds, or
until the mixture binds together as a cohesive mass that you can
pick up in one glob. Your hands should hurt from the cold.
Put a length of casing on your sausage stuffer and fill it with the
weisswurst. Crank out one large length of sausage, leaving about 3
to 5" of "tail," unfilled casing, on either end. You don't want to
fill the casings overly tight just yet. Repeat this process until
you have all the sausage in casings.
Get a large pot of water hot, about 160 F/71 C.
To form links, pinch off a link of about 6" long at one end of the
length. Spin it away from you to set the link. Now move down the
length and pinch off another link, but this time spin it towards
you. Keep doing this, spinning in alternate directions, until you
get to the end of the length. Doing this helps prevents the links
from coming apart. (This video shows how I do it.) Tie off the ends.
Now, to tighten them, get a clean needle or sausage pricker. Gently
compress the meat in each length, spinning it a little more in the
direction you first spun. You will see air pockets. Prick the
casing to remove them, again gently compressing the links to fill
the casing. Do this for every link.
Carefully lower the weisswurst into the hot water. They will want
to unspin a bit so watch for that. Poach them gently for 20 minutes
or so. While they are cooking, fill a large basin with ice water.
Dunk the links in this ice water after they've cooked. Leave them
there for 10 minutes. Pat them dry and you are ready to go. They
will keep for about 5 days in the fridge, and can be frozen.
Recipe by Hank Shaw: Hunt, Gather, Cook
Recipe FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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