I've been thinking of trying a batch of weisswurst soon, but I've got a question before I do....
On one of my trips to Germany for work, a local colleague took me to a Bavarian restaurant and one of the courses we had included weisswurst.
My question has to do with texture. Every recipe I've seen shows it as an emulsion. But what I had wasn't like a white hot dog. It didn't break in clean surfaces like everything emulsion I've had or made. It didn't seem that dense.
I'm not sure if that was a less than stellar batch (as far as texture)? Or is there a deviation in the realm of weisswurst that is perhaps a blend of emulsion and fine ground but un-emulsified meat?
I'm not saying that I'd be disappointed in a full emulsion version. I'm more wondering if there's a hidden technique only spoken in hush tones in foreign tongues? (and if so, is there anyone willing to share that secret in English?)