{"id":1740,"date":"2021-06-24T16:00:00","date_gmt":"2021-06-24T14:00:00","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=1740"},"modified":"2021-09-09T11:23:53","modified_gmt":"2021-09-09T09:23:53","slug":"wellwurst","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/wellwurst\/","title":{"rendered":"Make Wellwurst yourself &#8211; White or red both delicious"},"content":{"rendered":"\n<p>In this post I&#8217;m going to show you how to make your own Wellwurst.&nbsp;<\/p>\n\n\n\n<p>The Wellwurst is a Silesian cooked sausage specialty. There a white and a red Wellwurst. The red one is made with blood. I&#8217;ll show you both varieties in this post.&nbsp;<\/p>\n\n\n\n<p>Traditionally, the Wellwurst is served with mashed potatoes and sauerkraut. Personally, I like to eat it with a rustic farmhouse bread.&nbsp;<\/p>\n\n\n\n<p>Here you can find the complete Wellwurst recipe as a video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/QdtjcG0OWII?controls=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-663729a3c07e5\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-663729a3c07e5\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/wellwurst\/#Wellwurst%E2%80%93_What_do_you_need_to_make_it\" title=\"Wellwurst\u2013 What do you need to make it?\">Wellwurst\u2013 What do you need to make it?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/wellwurst\/#The_equipment_to_make_Wellwurst\" title=\" The equipment to make Wellwurst\"> The equipment to make Wellwurst<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/wellwurst\/#Make_Wellwurst_%E2%80%93_Step-By-Step_Instructions\" title=\"Make Wellwurst &#8211; Step-By-Step Instructions\">Make Wellwurst &#8211; Step-By-Step Instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/wellwurst\/#How_long_is_the_shelf_life_of_the_Wellwurst\" title=\" How long is the shelf life of the Wellwurst?\"> How long is the shelf life of the Wellwurst?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Wellwurst%E2%80%93_What_do_you_need_to_make_it\"><\/span><strong>Wellwurst\u2013 What do you need to make it?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-all-ingredients-1024x576.jpg\" alt=\"Wellwurst - all ingredients\" class=\"wp-image-1742\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-all-ingredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-all-ingredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-all-ingredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-all-ingredients.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>INGREDIENTS PER 1 KG&nbsp;<\/p>\n\n\n\n<ul><li>50 % pork belly (500g)<\/li><li>25 % pork liver (250g)<\/li><li>12,5 % kaiser roll (125g)<\/li><li>12,5 % rind (125g)<\/li><\/ul>\n\n\n\n<p>SPICES PER KG OF MEAT<\/p>\n\n\n\n<ul><li>75g onions&nbsp;<\/li><li>75 g lard<\/li><li>20 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li><li>2 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"white pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/white-pepper\/\" data-shortcode=\"true\">white pepper<\/a><\/li><li>2 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"marjoram\" href=\"https:\/\/wurstcircle.com\/recommends\/marjoram\/\" data-shortcode=\"true\">marjoram<\/a><\/li><li>1 g thyme<\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"nutmeg\" href=\"https:\/\/wurstcircle.com\/recommends\/nutmeg\/\" data-shortcode=\"true\">nutmeg<\/a><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_equipment_to_make_Wellwurst\"><\/span><br><strong>The equipment to make Wellwurst<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">Meat Grinder<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> to &#8220;grind&#8221; the meat. The grinder chops the meat into small chunks which then can then be mixed.<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">Sausage stuffer<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">sausage stuffer<\/a> 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.<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Spice Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/spice-grinder\/\" data-shortcode=\"true\">Spice grinder<\/a> \/ mortar<\/strong><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><strong>Casings<\/strong><\/p>\n\n\n\n<p>You need casings for the sausage. The size is up to you. I recommend 28\/30 caliber pork casings.<\/p>\n\n\n\n<p>Alternatively, you can fill the sausage into jars and boil it down.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_Wellwurst_%E2%80%93_Step-By-Step_Instructions\"><\/span><strong>Make Wellwurst &#8211; Step-By-Step Instructions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. <strong>Cut the rind into strips.<\/strong> It is important that they later fit into your <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a>. I recommend here really sharp knife, because the rind is very difficult to cut.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-rind-1024x576.jpg\" alt=\"Wellwurst - rind\" class=\"wp-image-1741\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-rind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-rind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-rind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-rind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-rind-1024x576.jpg\" alt=\"Wellwurst - cook rind\" class=\"wp-image-1747\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-rind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-rind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-rind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-rind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Cut the pork belly into strips. You can adjust the size depending on how big your grinder is.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-belly-1024x576.jpg\" alt=\"Wellwurst - belly\" class=\"wp-image-1743\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-belly-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-belly-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-belly-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-belly.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Cook the pork belly for about 30 minutes in 80 degrees Celsius (176 F\u00b0) hot water. After 15 minutes you can add the liver and cook it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-1024x576.jpg\" alt=\"Wellwurst - cook\" class=\"wp-image-1748\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-cook.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Grind your spices to a fine powder.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-spices-1024x576.jpg\" alt=\"Wellwurst - spices\" class=\"wp-image-1754\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-spices-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-spices-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-spices-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-spices.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. Now soak your Kaiserroll with some broth water. You can use the water from the pot with the meat pieces and the liver.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-bun-1024x576.jpg\" alt=\"Wellwurst - bun\" class=\"wp-image-1745\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-bun-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-bun-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-bun-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-bun.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Now grind the pork belly together with the onions, the rind and the Kaiserroll.&nbsp;<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-grind-1024x576.jpg\" alt=\"Wellwurst - grind\" class=\"wp-image-1750\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-grind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-grind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-grind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-grind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>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.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-mix-1024x576.jpg\" alt=\"Wellwurst - mix\" class=\"wp-image-1751\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-mix-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-mix-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-mix-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-mix.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. Optional: for a red Wellwurst you can add 15% blood.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-red-one-1024x576.jpg\" alt=\"Wellwurst - red one\" class=\"wp-image-1753\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-red-one-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-red-one-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-red-one-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-red-one.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10. pull the casing onto a funnel or sausage filler.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-casing-1024x576.jpg\" alt=\"Wellwurst - casing\" class=\"wp-image-1746\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-casing-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-casing-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-casing-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-casing.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11. Now fill your sausage meat. Alternatively, you can also fill the sausage into jars and boil it down.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-fill-1024x576.jpg\" alt=\"Wellwurst - fill\" class=\"wp-image-1749\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-fill-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-fill-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-fill-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-fill.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>12. Put the sausage in a pot and poach it at 75 C\u00b0 (167 F\u00b0) 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\u00b0 (212 F\u00b0) for about 2 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-boil-1024x576.jpg\" alt=\"Wellwurst - boil\" class=\"wp-image-1744\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-boil-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-boil-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-boil-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-boil.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>13. Your Wellwurst is ready \ud83d\ude04. Enjoy it.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-ready-1024x576.jpg\" alt=\"\" class=\"wp-image-1752\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-ready-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-ready-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-ready-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/05\/Wellwurst-ready.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div id=\"cbox-WUqK9SIRveZ5pr4V\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_is_the_shelf_life_of_the_Wellwurst\"><\/span><br><strong>How long is the shelf life of the Wellwurst?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post I&#8217;m going to show you how to make your own Wellwurst.&nbsp; The Wellwurst is a Silesian cooked sausage specialty. There a white and a red Wellwurst. The red one is made with blood. I&#8217;ll show you both varieties in this post.&nbsp; Traditionally, the Wellwurst is served with mashed potatoes and sauerkraut. Personally, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[9],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1740"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=1740"}],"version-history":[{"count":0,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1740\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/1752"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=1740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=1740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=1740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}