Weisswurst
Posted: Wed Oct 26, 2011 10:43 amCAn anyone point me towards a decent Weisswurst recipe? Ideally one that is totally or mainly pork rather than veal. The recipe can be in German.
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Weisswurst
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Posted: Wed Oct 26, 2011 10:43 amPosted: Sat Oct 29, 2011 8:06 pmI will post later
Posted: Mon Oct 31, 2011 12:00 pmAmazing. Thanks.
Posted: Mon Oct 31, 2011 9:25 pmDid I miss it?
Posted: Tue Nov 08, 2011 11:38 amDanMcG wrote:Did I miss it?
If you did, then I did too.
Posted: Tue Nov 08, 2011 8:26 pmLOL no we didn't miss it, I talked to Brican a few days ago and he had some pressing family matters to deal with. He said he would post it as soon as he was able.'
When you posted "Amazing, thanks" I thought you saw the recipe and it amazed you. that's why I asked
When you posted "Amazing, thanks" I thought you saw the recipe and it amazed you. that's why I asked
Posted: Tue Nov 15, 2011 12:11 pmYeah I spoke to him too. Absolutely no hurry for the recipe...
Posted: Sun Nov 20, 2011 10:07 amMy apologies for taking so long in getting this copied, if there are questions please do not hesitate to give me a shout.
The following was one of my late friends (German) recipe that he made at his location
HTH
Wieswurst
Pre-heat cooker to 174 degrees F
30 – 35 Kg picnic also ½ belly fat
Spice Block #1
3 Lemons for 30 – 35 Kg of meat (do not peel; just cut into slices and add to the cutter)
20 gm of table salt per Kg of meat
Salt goes into the cutter before the spices
Spice Block #2
1 ½ gm white pepper per Kg of meat
½ gm ground ginger per Kg of meat
½ gm ground mace per Kg of meat
Save until the end
7/8 of a red tub (small plastic) full of dry parsley flakes
Cut into strips and weigh the meat
Grind once save all of the fat for adding later
Place in the cutter and spread out evenly
Add 3 Kg of ice
Start cutter on low then high
Turn by hand from the sides into the centre after about 30 seconds and run on high for 2 minuets
Add more ice if too dry from start
Add ½ the ground fat
Stop the cutter and clean the lid
Start and run the cutter for a few turns and add 2 Kg of ice
Add spices while running at high speed
Run on high for 1 minuet
Stop and clean the lid
Start cutter and run on slow speed for a few turns while adding parsley flakes and to take out the air
Turn emulation by hand a few times while cutter is running on slow speed to make sure the parsley is evenly spread
Pack into stuffer making sure that you eliminate any air
Use 29/32 hog casings
Link the same size as the Bratwurst (6 inches long)
Cook in the cooker at 174 degrees F for 35 minuets
Cool in cold water.
The following was one of my late friends (German) recipe that he made at his location
HTH
Wieswurst
Pre-heat cooker to 174 degrees F
30 – 35 Kg picnic also ½ belly fat
Spice Block #1
3 Lemons for 30 – 35 Kg of meat (do not peel; just cut into slices and add to the cutter)
20 gm of table salt per Kg of meat
Salt goes into the cutter before the spices
Spice Block #2
1 ½ gm white pepper per Kg of meat
½ gm ground ginger per Kg of meat
½ gm ground mace per Kg of meat
Save until the end
7/8 of a red tub (small plastic) full of dry parsley flakes
Cut into strips and weigh the meat
Grind once save all of the fat for adding later
Place in the cutter and spread out evenly
Add 3 Kg of ice
Start cutter on low then high
Turn by hand from the sides into the centre after about 30 seconds and run on high for 2 minuets
Add more ice if too dry from start
Add ½ the ground fat
Stop the cutter and clean the lid
Start and run the cutter for a few turns and add 2 Kg of ice
Add spices while running at high speed
Run on high for 1 minuet
Stop and clean the lid
Start cutter and run on slow speed for a few turns while adding parsley flakes and to take out the air
Turn emulation by hand a few times while cutter is running on slow speed to make sure the parsley is evenly spread
Pack into stuffer making sure that you eliminate any air
Use 29/32 hog casings
Link the same size as the Bratwurst (6 inches long)
Cook in the cooker at 174 degrees F for 35 minuets
Cool in cold water.
Posted: Sun Nov 20, 2011 12:06 pmThanks Robert!!!
Posted: Mon Nov 21, 2011 5:11 amDanMcG wrote:Thanks Robert!!!
HIH
I am still looking ---- imagin a stack of papers over 4 feet high (might be taller) three 4 inch binders and one 3 inch binder
might take a month of Sundays 
but it will keep me off the streets 
Posted: Tue Nov 22, 2011 2:26 pmYou sir are a legend.