© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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The Barvarian speciality, Wei▀wurst or White sausage was reated in Munich by a young butcher called Sepp Moser in 1857. This delicacy was discovered by accident. On "Fasching Sunday", (Mardi Gras) 22nd February 1857, he was working in the kitchen of the restaurant "Zum ewigen Licht" next to his butcher's shop. He had used the last of the thick sausage skin used to make the normal sausages. The guests in the restaurant were waiting for their meal and shouted their displeasure.
To solve the problem he used the only other skin he had, which was thin, filling the sausage, he worried that the skin would burst open during frying, so he put the sausages in hot water for 10 minutes to cook them.
When he took the "Weisswurst" to the guests, there was some comments, but after tasting the new sausage, instead of abuse and criticism, he was heaped with praise and congratulations. The Munich "Wei▀wurst" was born.
¾ pound veal trimmed, cubed
¾ pound pound jowl fat, cubed
11 ounces ice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon white pepper
1 tablespoon dry mustard
¼ tablespoon mace
½ tablespoon ginger
1 ½ tablespoons lemon zest blanched
2 tablespoons non-fat dry milk powder
hog casings for stuffing
Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder, seperately. Place in individual bowls. Chill well.
Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture until very cold, about 30°F. Stop machine, scrape down sides. Continue processing until temperature rises to 40°F. Mixture should resemble cake batter. Add fat and process until mixture reaches 45°F. Add non-fat milk powder and process until mixture reaches 58°F
To stuff casings, fill sausage stuffer evenly with mixture, avoiding any air pockets. Stuff hog casings, not too tight, and tie off with fine kitchen string. Poach in shallow pan of simmering water, about 165°F, until internal temperature of meat is 155°F. Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to until internal temp is 60°F. Cook, fry or grill and serve.