Specialty Sausage 101: What is Specialty Sausage?
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very interested in the weisswurst and would like more info about making it
smokerhead Weiswurst (white sausage) is on of my favorites. We only make it once a year and I really don’t know why. Here’s the recipe I use these days. I pulled it from a sausage forum.
Take the tbls of lard and heat it up and soften the onions in it. Mix all the ingredients together then grind and stuff and boil.
You never work a day in your life if you love what you do.
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smokerhead Weiswurst (white sausage) is on of my favorites. We only make it once a year and I really don’t know why. Here’s the recipe I use these days. I pulled it from a sausage forum.
Take the tbls of lard and heat it up and soften the onions in it. Mix all the ingredients together then grind and stuff and boil.
Lance smokerhead in Germany that is typically a breakfast sausage. It is simmered and kept warm in water not grilled and they eat it out of the casing. Crazy things. I like to do a quick grill on it and casing and all gets eaten. Walton’s has a seasoning, but I have never tried it. Lance your recipe is pretty typical, similar to mine, easy ingredients to put together.
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Lance smokerhead in Germany that is typically a breakfast sausage. It is simmered and kept warm in water not grilled and they eat it out of the casing. Crazy things. I like to do a quick grill on it and casing and all gets eaten. Walton’s has a seasoning, but I have never tried it. Lance your recipe is pretty typical, similar to mine, easy ingredients to put together.
YooperDog It is an easy sausage. I figure that’s why it’s made for breakfast to be eaten that morning. I throw mine on the griddle for a few minutes after boiling as well.
You never work a day in your life if you love what you do.
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YooperDog It is an easy sausage. I figure that’s why it’s made for breakfast to be eaten that morning. I throw mine on the griddle for a few minutes after boiling as well.
Lance Yes it goes together quickly. I never really thought about it using any thing other than pork or veal (my favorite). I have plenty of rabbit, turkey and chicken around here and will have to give that a try. Do you add anymore fat with them?
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Lance Yes it goes together quickly. I never really thought about it using any thing other than pork or veal (my favorite). I have plenty of rabbit, turkey and chicken around here and will have to give that a try. Do you add anymore fat with them?
YooperDog If I need more fat I will add more bacon ends. I usually just stick with pork and bacon ends. I’ve tried adding chicken and I wasn’t real impressed with it. It definitely needed more fat.
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Fine tuned the recipe from the linked thread. I have been very happy with the results.
https://meatgistics.waltonsinc.com/topic/3959/bratwurst-seasoning-profile-matching-trader-joe-s-german-brats/6?_=1644636540061
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smokerhead I cant find any veal to use for it. I will make this recipe, and Boudin and a few others for sure this year. If anyone has other things they want please let us know. Maybe that needs it own post?
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thanks lance for the recipe i’m gonna try it soonnow i grew up eating weisswurst only back then '“aka” the 60’s lol it was called bockwurst but they souund the same
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jand jonathan i’ll be looking forward to it . you guys at waltons haven’t dissapointed me yet thank you
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jonathan there’s a meat company called wild fork foods i found it online after i seen your weisswurst seasoning they are based around chicago but have stores in florida,california, texasand new york and they deliver. they have just about every kind of meat you would want
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smokerhead Thanks, I will check them out! I think I need to have some more veal as it keeps coming up from an ethics standpoint in different things here, podcast, some social media and the last time I have had any was like 2016 maybe? Ill get an order in!
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smokerhead Order has been placed, and I got one or two other things that sounded like they would be interesting to try, thanks!
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jonathan glad i could help. anything so my meatgistics school of learning never ends
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jonathan there’s a meat company called wild fork foods i found it online after i seen your weisswurst seasoning they are based around chicago but have stores in florida,california, texasand new york and they deliver. they have just about every kind of meat you would want
smokerhead said in Specialty Sausage 101: What is Specialty Sausage?:
wild fork foods
I’m not allowed to play with you any more, I’ve spent 350.00 and getting ready to make another order with that recommendation! Kidding aside, thanks it really works for us folks that are very rural.
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