tristar wrote:The colour is very dependent on the colour of the veal, my own weisswurst never come out white, despite using fresh cream and eggs, they always come out grey looking and I think that this is due to the fact that I only use Rose Veal. I was thinking about adding chicken meat to the mix next time to see if that helped.
BriCan wrote:
I think it’s all down to your 'spice' recipe. I never use veal, cream, or milk powder and they always come out white.
tristar wrote:The colour is very dependent on the colour of the veal, my own weisswurst never come out white, despite using fresh cream and eggs, they always come out grey looking and I think that this is due to the fact that I only use Rose Veal. I was thinking about adding chicken meat to the mix next time to see if that helped.
tristar wrote:BriCan wrote:
I think it’s all down to your 'spice' recipe. I never use veal, cream, or milk powder and they always come out white.
And I though at least a minimum of 51% Veal meat, was one of the defining features of Weisswurst ?
BriCan wrote:To make them white use lemons
BriCan wrote:tristar wrote:And I though at least a minimum of 51% Veal meat, was one of the defining features of Weisswurst ?
One word answer no.
Mainly pork and to a lesser extent beef and veal (in that order), the latter for binding purpose only.
DanMcG wrote:]BriCan wrote:To make them white use lemons
Hey Robert any chance you could explain the lemon thing?
and How can I make cream coloured/off white sausages? I checked around and found that weisswurst are made with pork/veal mix. It doesn't make much sense ti me as both kinds of meat are pinkish.
The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2 to 3.
Citric acid is a weak organic acid. It is a natural preservative and is also used to add an acidic, or sour, taste to foods
DanMcG wrote:I'm making some bockwurst in the morning and lemon zest is one of the ingredients, But I'm thinking you're talking lemon juice.
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