Weisswurst (Bockwurst)
Ingredients
- 5 each lbs. veal
- 1 each oz. ground mustard seed
- 5 each lbs. lean pork butts
- 1 each Tbsp. ground white pepper
- 0 each ozs. non-fat dry milk
- 1 each tsp. ground celery seeds
- 0 each ozs. salt
- 1 each tsp. mace
- 0 each ozs. soy protein concentrate
- 1 each oz. powdered dextrose
- 1 each tsp. onion powder
- 1 each qt. ice water
- 1 each tsp. dry parsley
Instructions
- 1
Grind meat through a 1/4" or 3/8" grinder plate.
- 2
Add all the ingredients except the water and mix thoroughly until evenly distributed.
- 3
Place the meat in the food processor, adding the water as you go along.
- 4
This will help emulsify the meat.
- 5
Stuff into a 32-35mm hog casing and make into 5" to 6" links.
- 6
Place into 160°F water and cook until an internal temperature of 150°F is attained.
- 7
Then shower the sausage with cool water until the internal temperature falls to 75°F.
- 8
Place in cooler overnight before using.
- 9
Grill or fry these brats until browned.
- 10
For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour.
- 11
Brown the sausage in a skillet to which you have added vegetable oil.
- 12
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.