Weiβwurst
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Release Date 15.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 8mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 600 g Veal V1 Very Lean
- 400 g Pork Belly
Liquid
- 15 g Ice Cold Milk
Casings
- 1 m 30/32mm Pork Casings
Herbs & Spices
- 18 g Table Salt
- 1 g Ground White Pepper
- 3 g Fresh Parsley Chopped
- 3 g Chopped Chives Fresh
- 2 g Grated Lemon Rind
Instructions
Preparation
- Soak the 1 m 30/32mm Pork Casings in cold water for 30 minutes.
- Prepare the spice mix with 18 g Table Salt, 1 g Ground White Pepper, 3 g Fresh Parsley, 3 g Chopped Chives & 2 g Grated Lemon Rind
Grinding
- Grind the 600 g Veal V1 & 400 g Pork Belly through the 8mm plate.
- Grind the 600 g Veal V1 & 400 g Pork Belly again with the 3mm plate.
Mixing
- Mix the ground 600 g Veal V1 & 400 g Pork Belly with the 15 g Ice Cold Milk and the spice mix.
- Mix until the sausage mix becomes very sticky.
Filling
- Fill the sausage mix semi firm in to the 1 m 30/32mm Pork Casings and for link about 18 – 20 cm long.
Cooking
- Cook the sausages at 80c for 25 minutes.
Cooling
- Cool the sausages in ice water for 15 minutes.
Storage
- Store them in the refrigerator up to 5 days. Or vacuum seal them.
Notes
Best to simmer the sausages until hot. Served with sweet mustard and fresh white bread buns.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Weiβwurst
Based on
1000 g
Amount per 100g
Calories
278.89
% Daily Value*
Fat
23.11
g
36
%
Saturated Fat
8.47
g
53
%
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
10.56
g
Cholesterol
75.78
mg
25
%
Sodium
749.01
mg
33
%
Potassium
299.54
mg
9
%
Carbohydrates
0.20
g
0
%
Fiber
0.07
g
0
%
Sugar
0.09
g
0
%
Protein
16.41
g
33
%
Vitamin A
44.86
IU
1
%
Vitamin C
0.97
mg
1
%
Calcium
8.50
mg
1
%
Iron
0.73
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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