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!
Making your own Weisswurst – What do you need?
Ingredients for your Weisswurst
For 1000 g of Weisswurst (approx. 12 sausages):
- 47,5 % Veal (shoulder) (475g)
- 32,5 % pork backfat (325g)
- 20 % crushed ice or ice water
Spices per 1000 g of Weisswurst:
- 19 g salt
- 3 g pepper (white)
- 1 g mace
- 1 g ground mustard seeds
- zest of half an organic lemon
- 1/2 bunch parsley chopped
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
Equipment for making 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.
Making Weisswurst – Step-By-Step Instructions
1. Grind your spices (except for the cutter phosphate and parsley) to a fine powder.
2. Grate the zest of an organic lemon. Make sure that you only use the yellow part of the lemon zest.
3. Cut your meat and back fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
4. Add the spices to your meat and massage them in. When the meat is covered with spices everywhere, put the meat in the freezer for 1-2 hours. This will help with the grinding process and the temperature.
5. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm).
6. Let the meat through the meat grinder twice.The next step will be easier this way.
7. Put the meat mixture into a sausage cutter or your food processor. Add the cutter phosphate to the mixture.
8. Mix the meat and add some crushed ice from time to time. The crushed ice is used to make your mixture nice and creamy. Mix until it forms a nice cohesive mass.
9. Measure the temperature in between. The meat should not be warmer than 12 C° (53,6 °F), otherwise your mass will lose its binding and the sausage will crumble later on.
10. Add the chopped parsley to the meat and mix until the mixture is homogeneous.
11. Now put the pig casing onto your sausage filler.
12. Press the sausage filler down and let the air escape. When the first sausage meat is seen, you can stop.
13. Tie the pig casing at the beginning. Fill your Weisswurst. Make sure that there are not too many air bubbles and that the sausage is not filled too much. This can cause your Weisswurst to burst.
14. Now we will link the sausage. You can decide for yourself how big your Weisswurst should be. The traditional weight is around 80 g.
15. Now poach your Weisswurst for about 30 minutes in 75 C° hot water (167 °F). Depending on how thick your casings are, this may take longer. A rough formula is 1 minute per mm caliber of the casing. So Caliber 30/32 -> 30-32 minutes.
16. There it is, your Weisswurst. In addition to your Weißwurst there always needs to be a soft pretzel and sweet mustard.
What is the shelf life of Weisswurst?
You should not keep the raw mass uncooked for more than 24 hours.
After you poached the Weisswurst, you can store it in your refrigerator for a maximum of 5 days.
Another option is to freeze them or preserve it in glass jars. Then it will keep for several months.
Weisswurst in a jar
You can also fill your veal sausage in jars and boil it down instead of in casings.
Fill the sausage meat into jars and try to produce as few air holes as possible.
Then cook them at 100 °C / 212 °F for 120 minutes.
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