Today I’m going to show you how to make your own Hanover Weisswurst. It’s easy and super quick to make.
Hanover Weisswurst is a cooked sausage and a North German specialty. Unlike Bavarian Weisswurst, Hanover Weisswurst is spreadable. A great variation.
Here you can find the complete Hanover Weisswurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Hanover Weisswurst – What do you need to make it?
Ingredients per 1 kg
- 95 % pork belly (950 g) – (the aim is to have 30 – 35 % fat)
- 5 % raw onion (50 g)
Spices per kg
- 19 g salt
- 2.5 g white pepper
- 1 g mace
- 0.5 g allspice
The equipment to make Hanover Weisswurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The hanover Weisswurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Hanover Weisswurst – Step-By-Step Instructions
1. Cut the pork belly into wolf-sized pieces and put the pieces of meat into a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal the pieces of meat / put them in a plastic bag, you won’t lose any liquid into the water and you won’t need any cooking stock for the sausage afterwards, as all the liquid will remain in the vacuum bag with the fat and liquid that escapes. (If you want to cook your meat without plastic, I will explain how it works and what to look out for in the next step)
2. Now place the bag in the tempered water or in the sous vide cooker and cook the meat at 78 degrees (172.4°F) for 90 minutes.
How do I cook the meat without a sous vide stick and bag?
No problem. You need to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. You can add this missing liquid back later. You can use the stock water in which you cooked your meat.
3. Once the pieces of meat are cooked and cooled, you can separate the juices from the meat.
4. First put the onion through the grinder. As soon as it has passed through, you can put the meat through. I personally use the fine perforated disk.
5. Add the spices to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.
6. Next, thread the casing onto the sausage stuffer. I use pork casing caliber 28/30 for this.
7. Now stuff the meat into the casing. To do this, hold the casing tightly on the stuffing spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t go 100% right away.
8. Now twist into rings. You can decide for yourself how big you want your rings to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.
9. Now cook the Hanover Weisswurst in salted water at 75 °C (167.0°F) for approx. 30 minutes (18 g salt per liter of water). The time depends on the diameter of the caliber used. Meaning: If you use caliber 28/30, then you cook it for approx. 30 minutes.
10. Your Hanover Weisswurst is ready.😄 Enjoy the taste.
How long is the shelf life of the Hanover Weisswurst?
Hanover Weisswurst can be kept in the fridge for approx. 4 – 5 days. You can also freeze it perfectly. Then it will keep for much longer. And don’t worry, it won’t lose any of its flavor.