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Make Wellwurst yourself – White or red both delicious

In this post I’m going to show you how to make your own Wellwurst. 

The Wellwurst is a Silesian cooked sausage specialty. There a white and a red Wellwurst. The red one is made with blood. I’ll show you both varieties in this post. 

Traditionally, the Wellwurst is served with mashed potatoes and sauerkraut. Personally, I like to eat it with a rustic farmhouse bread. 

Here you can find the complete Wellwurst recipe as a video or to read through.

Have fun and good luck making it!

Wellwurst– What do you need to make it?

Wellwurst - all ingredients

INGREDIENTS PER 1 KG 

  • 50 % pork belly (500g)
  • 25 % pork liver (250g)
  • 12,5 % kaiser roll (125g)
  • 12,5 % rind (125g)

SPICES PER KG OF MEAT


The equipment to make Wellwurst

Meat Grinder

You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.

Sausage stuffer

You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.

Spice grinder / mortar

To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.

Casings

You need casings for the sausage. The size is up to you. I recommend 28/30 caliber pork casings.

Alternatively, you can fill the sausage into jars and boil it down.

Make Wellwurst – Step-By-Step Instructions

1. Cut the rind into strips. It is important that they later fit into your meat grinder. I recommend here really sharp knife, because the rind is very difficult to cut.

Wellwurst - rind

2. Cook the rind for about 1 hour. The rind should be covered with water. It should not be mushy after an hour but soft. You should be able to easily push it through with a fork.

Wellwurst - cook rind

3. Cut the pork belly into strips. You can adjust the size depending on how big your grinder is.  

Wellwurst - belly

4. Cook the pork belly for about 30 minutes in 80 degrees Celsius (176 F°) hot water. After 15 minutes you can add the liver and cook it.

Wellwurst - cook

5. Grind your spices to a fine powder.  

Wellwurst - spices

6. Now soak your Kaiserroll with some broth water. You can use the water from the pot with the meat pieces and the liver.

Wellwurst - bun

7. Now grind the pork belly together with the onions, the rind and the Kaiserroll. 

I use the finest perforated disc. But you can also put everything through the finest perforated disc if you want to make a finer sausage.

Wellwurst - grind

8. Add a little broth water and the spices to the mixture and mix. The consistency should be a little more liquid than you might think. It will firm up again during cooking. 

Wellwurst - mix

9. Optional: for a red Wellwurst you can add 15% blood. 

Wellwurst - red one

10. pull the casing onto a funnel or sausage filler. 

Wellwurst - casing

11. Now fill your sausage meat. Alternatively, you can also fill the sausage into jars and boil it down. 

Wellwurst - fill

12. Put the sausage in a pot and poach it at 75 C° (167 F°) for 1 minute per mm caliber. This means for pork casing caliber 28/30 for 30 minutes. When you have filled the sausage into jars, you can boil it at 100 C° (212 F°) for about 2 hours.

Wellwurst - boil

13. Your Wellwurst is ready 😄. Enjoy it. 


How long is the shelf life of the Wellwurst?

In theory, the sausage can be stored indefinitely in the jar. Store the Wellwurst best in a cool and dark place. When opening, look, smell and taste! If you use a casing, you should store the Wellwurst in the refrigerator and consume within max. 10 days.


Tags

Precooked sausages


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