Homemade Weisswurst Recipe – Munich-Style White Sausage
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this article I show you how you can make Weisswurst at home.
I am originally from Bavaria and wanted to get my friends in Düsseldorf a taste from home. The Weisswurst from the supermarket does not meet my standards at all, so I absolutely wanted to make it myself.
Because even though the “Münchner Weißwurst” was included in the guidelines for meat and meat products around 1968, there are unfortunately no restrictions on its production.
This means that production of Weisswurst only made from pork and without veal is unfortunately allowed. And this has nothing to do with the original.
But as soon as the Weisswurst is called “Original Münchner Weißwurst”, it can no longer be produced without veal. In fact, they must be produced in Munich and the meat content must consist mainly of veal.
My Weisswurst recipe is made “Munich Style” with veal.
My friends were really enthusiastic about this sausage and that’s why I’m sharing it with you now.
In this article you will find the complete recipe either as video or in written format.
Have fun and good luck making it!
Table of Contents
Weisswurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| veal, e.g. shoulder | 475 g | 47.5 % |
| pork back fat | 325 g | 32.5 % |
| ice water or crushed ice | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| freshly chopped parsley | 10 g |
| cutter aid | 3 g |
| white pepper | 2.5 g |
| mace | 1 g |
| ground yellow mustard seeds | 1 g |
| zest of half an organic lemon | — |
For 1000 g of Weisswurst (approx. 12 sausages):
The equipment to make Weisswurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Pork casing caliber 30/32
In general it is up to you which casing you use to make the Weisswurst. You can achieve the same result with any caliber. The traditional ones are natural pork casings caliber 30/32. Alternatively, use caliber 28/30 for slightly slimmer sausages.
Step-By-Step Instructions
Finely grind the spices
Grind the spices, except the cutter aid and parsley, into a fine powder. I use a coffee grinder so they distribute evenly.
Grate the lemon zest
Grate an organic lemon, using only the yellow zest. The white pith is bitter. Lemon zest gives Weisswurst its fresh flavor.
Cut the meat and fat
Cut the veal and pork back fat into pieces that fit your grinder, making the fat pieces a little smaller.
Season and partially freeze the meat
Massage the spices and lemon zest thoroughly into the meat. Partially freeze for 30–40 minutes to keep it cold during grinding and processing.
Prepare crushed ice (optional)
If you haven’t bought crushed ice, make it from ice cubes. I use my meat grinder for this.
First grinding pass
Grind the partially frozen meat through the smallest plate; mine is 2 mm.
Second grinding pass
Grind it a second time. This makes it finer and gives the food processor less work to do.
Put the mixture in the food processor
Put the ground meat in a cutter or food processor. I use a powerful food processor; you don’t need a separate machine for every job.
Incorporate the cutter aid
Add the cutter aid and mix thoroughly. This improves the bind and stabilizes the emulsion.
Gradually add crushed ice
Gradually add the crushed ice while processing. The mixture will become creamier and paler. Add the ice in portions, not all at once.
Monitor the temperature
Check the temperature. Important: Keep the mixture below 12 °C or it will lose its bind. Mine was about 6 °C, which is great.
Fold in the parsley
Add the freshly chopped parsley and mix until smooth, homogeneous and supple.
Thread the hog casing
Thread the hog casing onto your sausage stuffer or grinder attachment. Wet the casing and nozzle well first to make it easier.
Let the air escape
Press slowly to let the air escape. Stop when the first sausage mixture appears.
Tie the casing
Tie the beginning of the casing tightly.
Fill the Weisswurst
Fill the casing with as few air bubbles as possible. Don’t overfill or it can burst during poaching, but don’t leave it too loose either. You’ll get a feel for it with practice.
Link the sausages
Link the sausages, usually about 80 g each. Pinch the desired length and twist away from you, then twist the next link toward you. Alternate directions. It gets easier with practice.
Poach the Weisswurst
Poach in 75 °C water for about 20–30 minutes. Important: Keep it at 75 °C and never let it boil, or the sausages can burst.
Serve and enjoy
Your Weisswurst is ready. Serve with a pretzel and sweet mustard. Enjoy!
Frequently asked questions
Can I make Weisswurst without a cutter?
Can I make Weisswurst without a cutter?
Yes. I use a grinder and food processor. Grind twice through the finest plate (2 mm), then process with crushed ice. It may not be quite as white as a cutter-made sausage but tastes just as good.
Which meat goes into traditional Munich Weisswurst?
Which meat goes into traditional Munich Weisswurst?
Veal, such as shoulder, and pork back fat, with more veal than fat. Many supermarket versions use only pork, which differs from the original. My recipe uses 47.5 % veal and 32.5 % pork back fat.
How long does homemade Weisswurst keep?
How long does homemade Weisswurst keep?
After poaching, it keeps for about 5 days in the fridge. You can freeze it for several months or preserve it in jars; keep the jars in the fridge and use the Weisswurst within 2–3 weeks. It tastes so good that I doubt it will last that long!
Why does it burst during poaching?
Why does it burst during poaching?
Usually the water was too hot or the casing too full. Never boil it; keep the water at 75 °C. Avoid large air bubbles and overfilling, as linking tightens the casing further.
Weisswurst in a jar
You can also fill your Weisswurst mixture into jars and can it instead of using casings. Fill the jars with as few air pockets as possible. Can for 120 minutes at 100 °C. Keep the jars in the fridge and use the Weisswurst within 2–3 weeks.
Hi, i’m Paul, i’m italian but now i leave in Bolivia.
Thank you for yours recipes, i like würst especialy from München, a city that i like. Send more recipes because i watching all.
Very thank. By
Thanks for the recipe. I live in a fairly remote part of the United States. If I want decent sausage, I have to make it myself. this is clutch.