Nutrition Cooking and Baking Cooking Techniques. Michelle Kerns. Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since and is a member of the National Book Critics Circle.
Kerns studied English literature and neurology at UC Davis. Video of the Day. Step 1. Fill a saucepan with water. Bring the liquid to a boil over high heat. Let guests help themselves to the weisswurst and serve it with sweet mustard, a large pretzel, and a Bavarian beer. Start by slicing your weisswurst in half. Tuck your fork into the exposed filling of one of the halves and carve a bite-sized piece off its opposite end.
The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish- white because no color-preserving nitrite is used in Weisswurst preparation.
How Do I Cook Weisswurst? Weisswurst should be enjoyed warm. It can be cooked in simmering water for 10 minutes or grilled. Pan frying is also acceptable. Bratwurst is a German, mostly pork sausage. Knockwurst is a large, beef and pork, meaty, juicy hot dog.
Weisswurst is a distinctive, mostly veal sausage native to Munich. Natural sausage casings are made from the submucosa of the small intestine, a layer of the intestine that consists of naturally occurring collagen. Preheat a cast iron pan over a medium-high heat. Add the butter and let it melt and start to turn light brown.
The temperature should be about F at this point. Meat Grinder. Food Processor. Sausage Stuffer see recommendation. Metric US Customary. Rinse the salt off the casing and soak it in a bowl in some warm water. The meat should be very cool and needs to me grind in the meat grinder first on medium, then on a small size. Put the ground meat into the freezer for a couple of minutes, while you prepare the other ingredients. Wash the casing inside and out with tap water and put it aside, covered with a lid.
Use your food processor to crush ice cubes if you don't have crushed ice. After removing the ice from the food processor, add the parsley to the machine and chop it finely. Now add the meat and all other ingredients to the food processor and let it run for a minute. Add the crushed ice and let the food processor run for a while. Prepare the sausage filler: Put some oil on the pipe to make it easier to get the casing onto it. When you have the casing put on the pipe, move the hand crank until all air is removed from the pipe and some sausage comes out.
Make a knot into the casing. Slowly turn the hand crank on the sausage maker to fill the casing. Don't fill it too tight though since you will need to divide the sausages later. When you all sausage is filled, make a knot at the other end. Now divide the sausages in the size you want: cm usually, 8 cm for smaller ones.
Turn the sausages to separate them or use some kitchen twine but don't cut them apart, yet. Put the sausages into the water, use a plate or smaller lid to dunk them under water completely. After 30 minutes the sausages are ready to be removed. Now you can cut them apart and either enjoy fresh or freeze for later. There is alway a little leftover in the sausage stuffer.
I remove it with a small spoon and shape it into little meat balls, which I throw into the water with the sausages. After a couple of minutes I can take them out and enjoy them with some sweet mustard as a reward for my work.
Keyword Oktoberfest. Tried this recipe? Let us know how it was! Related Posts. May 25 April 1,
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