In this post I show you how to make Wollwurst yourself.
The Wollwurst is also called Nackerte, Geschwollene, Geschlagene or Oberländer in Bavaria. It resembles a Weisswurst, but is slightly longer and thinner.
You don’t need a casing to prepare the Wollwurst. They are put directly into hot water without the casing.
The name of the wool sausage comes from its structure, which it gets by scalding without the casing. The surface is slightly rough and resembles untreated sheep’s wool, in the mouth they are, like wool, very soft and supple.
There are some legends about the origin of this sausage. One says that a master butcher in Munich forgot to order casings. However, he noticed this too late and then put the meat mass directly into the sausage kettle with a piping bag. The result: Wollwurst, like so many types of sausage a product of chance.
Today, however, the Munich specialty is rarely found. Opinions about it differ greatly. Some love it and others hate it.
Here you can find the complete Wollwurst recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment there, whether you succeeded.
Wollwurst – What do you need to make it?
Ingredients for your Wollwurst
INGREDIENTS PER 1 KG
- 25 % lean veal (250g)
- 25 % lean pork (250g)
- 20 % back fat (200g)
- 15 % pork cheek (150g)
- 15 % crushed ice (150g)
SPICES PER KG OF MEAT
- 18 g salt
- 2 g white pepper
- 1 g lemon peel
- 0.5 g mace
- 0.25 g cardamom
- 3 g Cutter Phosphates
The equipment to make chicken sausage
You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.
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.
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.
Make Wollwurst – Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for grinding. You can adjust the size depending on how big your meat grinder is. Separate the fat and lean parts as best as possible.
2. Let the meat freeze in the freezer for about 1 hour. The freezing makes it easier for you to grind the meat later.
3. Grind the spices into a fine powder.
4. Now grind the meat and the fat. I use the smallest perforated disc and grind the mixture 2 times. If you want a super fine Wollwurst, then separate the fat pieces from the lean ones and grind them seperately.
5. First put the lean sausage meat together with the spices, the cutter phosphates and the lemon zest into the food processor and turn it on.
6. Let the mixture chop nicely and gradually add the ice and fat. Make sure the sausage meat does not get warmer than 12 degrees Celsius (53.6 Fahrenheit).
7. Now it is time to shape the sausage. Fill the sausage meat into the sausage filler. In addition, use a moistened cutting board.
Alternative: Fill the sausage meat into a piping bag and squeeze it directly into the pot (step 9).
8. Now you can press the sausage meat onto the cutting board to make a sausage. It is important that the cutting board is moistened, otherwise the sausage will stick.
9. Put the sausage in a Pot with water at 80°C (176 F°) and poach it for 10-15 minutes.
10. After scalding, rinse the sausages in ice water.
11. Your Wollwurst is ready 😄. Enjoy. Traditionally, it is turned in milk and then fried in a pan.
How long is the shelf life of the Wollwurst ?
The Wollwurst can be stored in a cool place for about 4-5 days after scalding.