Weisswurst (white bavarian sausages)

Weisswurst (white bavarian sausages)

Category: Meat dishes

Kitchen: german

Ingredients
Veal	1 kg
pork	200g
fat	100g
egg white	1
lemon juice	2 tsp
parsley	1/2 bundle
white pepper
coarse sea salt
Mediterranean herbs
onion	1 medium
fine crushed ice	200g
albuminous membrane or casings

Cooking method

• 
• Wash the meat, clean it from films and veins.
• Cut into small cubes and mince twice with onions and herbs.
• Season with salt and pepper to taste, add spices and fox juice. Add protein. Mix well.
• Stirring constantly, add ice and knead until a homogeneous paste-like paste.
• Fill the casing with the sausage mass. To start not tightly, so during heat treatment the sausage can burst or come loose.
• 
• Put the finished sausages in the refrigerator for several hours to ripen.
• Then you can do with sausages in two ways:
• you can grill them
• 
• It turns out that's such beauty
• 
• Or you can serve it boiled.
• To do this, boil water and set aside. Put the sausages in hot water and cook at 85 degrees for 15 minutes.
• Serve in a saucepan with hot water. Don't forget the tongs for getting our treat.
• 
• Of course, a knife, a fork and certainly a lot of sweet fragrant honey mustard.
• Cut the sausage lengthwise, generously grease with mustard and, separating the tender juicy contents from the peel, slowly savor.
• 
• Bon Appetit!

The dish is designed for

10 pieces.

Time for preparing:

3 hours

Cooking program:

stove, grill

I liked the composition of the sausages, But then ...
I didn't want to write something, but I can't resist.
Did your sausages turn out to be ready in 15 minutes at 85 degrees, I would say that this is more like pre-processing for further cooking, and in the womb ...
Sausages should be packed tightly, with proper heat treatment, they will not loosen or burst.
In my opinion, the protein casing is not suitable for grilling, you need a casserole. The protein shell can withstand temperatures up to 90 degrees, and in the grill it is clearly more ...

I did it in a protein casing and everything is fine. I haven't bought the chereva yet. I will buy it in winter. While there is protein. I stuffed it as written in the recipe.
She kept it for 15 minutes at a constant temperature of 85. Maybe this is not enough for pork, but here there is practically one veal in the composition. Everything is really prepared. The sausages are very juicy. All are still alive. The control two days have passed. I trust the source of the recipe. Tested more than once.

I kept it for 15 minutes at a constant temperature of 85. Maybe this is not enough for pork, but here there is practically one veal in the composition. Everything is really prepared. The sausages are very juicy.

Raw minced meat will also be juicy ... I'm somehow not ready to switch to raw meat
But maybe I'm not right, you know better, you tried ...

If the Germans don't lie, they've been eating this recipe for 147 years. But the fact that it is not raw is 100%.

Excellent sausages !!! Just super !!!
I myself am not capable of such a feat, I adore !!! In Germany, sausages rank first in popularity.
And in order to reduce the degree of discussion, I will say that they are cooked almost instantly, in water, and in a pan, and in a grill.

[notglass]

notglass, I would love to see the original recipe itself ...
I found it on the Internet - I'm in shock - it says - in hot, but not boiling water, keep for 8-10 minutes ...
Sorry for criticism, I would never have thought that raw sausage is cooked so quickly
I'm trying to figure out why such a short cooking time - maybe there is a pickling type - onion plus lemon ...

I'll have to try this recipe, I'll bookmark it ...
How many hours do you keep in the refrigerator for ripening?

I kept it in the refrigerator for a little over 2 hours. And they cook quickly because there is veal. If you overexpose it, it will be gunpowder. I would not dare to hold for 8 minutes either. It seems to me that it will not be enough. 15 - that's it. The juice is clear and not pink or bloody.

[notglass]

notglassThank you, next week I will try and report ... Today I have already cooked up according to another recipe ...

[Lerele]

Lerele, You are absolutely right. Prepare quickly. But as practice shows, they are eaten with lightning speed. And I liked the boiled form more. Incredibly juicy and tender.

Weißwürste - white sausages - Munich sausages.

What attracted us to Munich sausages?
Or rather so.
Why did they attract us?
To give solidity to our reasoning, it is necessary to insert the word marketing somewhere (with an emphasis only on the first syllable!). Here he knows for sure.
Because B E Z:
- nitrites, phosphates, glutamates and any E additives;
- smoking;
- frying;
- artificial casing;
- shelf life (outside the refrigerator).
The second name is white sausages.
And they are like that, too, because WITHOUT.
Well, the main reason is the use of veal.
Yes, pale pink diet veal! There is no need to enhance the taste of the white sausage - it is wonderful in itself!
Smoking. There are statistics on oncology among employees of German gashtets.
The very presence of statistics already says something.
Only pork casings are used as a shell.
There is a strange at first glance tradition in the use of Munich sausages - only until noon. And the reason is not indicated everywhere. And it is simple.
The sausages in the butchers' shops were made in the morning, and the shelf life outside the refrigerator is several hours!
The real sausage recipe is as follows: it consists of three-quarters of veal and one-quarter of pork (hence the white color). The fresh meat is beaten by hand to a creamy consistency (this is something more than simple meat dishes) with special wooden hammers. The finely chopped parsley added to the minced meat not only improves the taste of the sausage, but also gives it an attractive look: interspersed with greens appetizingly shine through the thin shell.
The minced meat also includes lemon zest, egg white, bacon fat, onions, white pepper, salt and water. The standard sausage diameter is 30 mm, and the length is 12-15 cm. It is steamed or steamed for 10-15 minutes in hot, but not boiling water.
This is a recipe from Science and Life magazine. The publication is very leisurely, I believe it as myself.
They are eaten without a shell, flavored with thick honey mustard and seized with a bretzel - an original shape of a bagel sprinkled with large sea salt.
First, the sausage is cut into two halves, the casing of each half is cut lengthwise and portioned pieces are separated from it with a knife. In general, the contents are simply sucked out of the shell.

The fresh meat is beaten by hand to a creamy consistency (this is something more than simple meat dishes) with special wooden hammers. The finely chopped parsley added to the minced meat not only improves the taste of the sausage, but also gives it an attractive look: interspersed with greens appetizingly shine through the thin shell.

Cool description of sausages, only I like Anna's technology more, somehow it will be more customary to twist it in a meat grinder, otherwise I can't imagine this procedure - to beat off meat with a hammer ...
In general, now I really want to cook them - the description is just super

[not home]

otherwise I somehow cannot imagine this procedure - to beat off meat with a hammer ...

this is not home a method of cooking sausages, I found an interesting site about all sorts of sausages, from there a quote, here's another in support of the author of the recipe ==

Boil for 20-30 minutes in boiled water (along with sausages!), But not boiling water. In a boiling one, the probability of shell rupture is high.

🔗./search/label/%D0%A0%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B%20%D1%81%D0%BE%D0%B2%D0 % B5% D1% 82% D1% 81% D0% BA% D0% B8% D1% 85% 20% D1% 81% D0% BE% D1% 81% D0% B8% D1% 81% D0% BE% D0 % BA% 20% D0% B8% 20% D1% 81% D0% B0% D1% 80% D0% B4% D0% B5% D0% BB% D0% B5% D0% BA

[Wollwurst - woolen or bare sausages.]

The recipe is very attractive, complementing it == Wollwurst - woolen or bare sausages.

Wollwurst is a variety of Weißwurst.
I want to remind you that Weißwurst is just white, that is, without the use of saltpeter, sausages.
We are ready for anything, but there is no catch here.
these are white sausages of the highest quality. On Munchner
Weißwurst they look down on.
And by their appearance they are like a thin tall lady next to the haunted cook.
They do not add or almost do not add pork skins and parsley. The rest of the recipes are identical.
Only young meat is used: veal, pork or young beef.
Well, what about the name?
This is another surprise for aesthetes: casings are not used in the production of these sausages.
The minced meat is wrapped in a cloth, and after removing it, a peculiar pattern remains.
And they are boiled with the addition of milk.
They can be used as you like: boiled or fried immediately (!) After boiling.
You can try it only in Bavaria, but in Swabia they are called without any metaphors - Nackerte - naked they are naked.

== this is for those without any shells (mine, for example)

Eh, while I was trying on - there is already a shell, but I didn't buy meat today - we decided to fast a little.
And I found the recipe in Food Kultur No. 9 - the whole issue is dedicated to Oktoberfest; there is also a recipe for white sausages.
I love them very much, next week I will definitely do them.

Here's what it says:



It is also recommended to fiddle meat for a long time - but in the magazine it is done by a tender.

[notglass]

notglassWell done, I found this recipe in Hamburg in books about German sausage, and I advise some visitors of the recipe to read more literature, so as not to seem at first glance "SMART, READ AND PROFESSIONAL" this is directly to one person who is always not happy with everything ... And your recipe deserves praise, as it is very old and original. Thank you.

Munich white sausages (bayerische Weißwurst) are never fried or grilled!

But the girls from Germany say the opposite. In general, everyone cooks the way they like, right? Nobody demands complete authenticity.

But girls from Germany say the opposite

My fellow sausage maker, who has lived in Bavaria for over 22 years and who makes this work of art himself, knows a lot about these sausages!

So share your secrets with forum chat. Or is it a huge secret of a sausage companion?
I like the way I do and how I was treated in Germany. You don't like my recipe, post yours. The competition rules do not prohibit this. The book I was preparing from was published in Germany in the 70s. I think it was written by people who know their business.

Photo taken at Hofbräuhaus: