| 46 | 47 | 48 | 49 | 50 |
| 1 | 13 | 26 | 38 | 51 |
|
Weisswurst (Bockwurst)
5
lbs. veal
1
5
1
3
1
3
1
3
1
1
1
1
oz. ground mustard seed
lbs. lean pork butts
Tbsp. ground white pepper
1/2 ozs. non−fat dry milk
tsp. ground celery seeds
1/2 ozs. salt
tsp. mace
1/2 ozs. soy protein concentrate
oz. powdered dextrose
tsp. onion powder
qt. ice water
tsp. dry parsley
Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except
the water and mix thoroughly until evenly distributed. Place the meat in the food
processor, adding the water as you go along. This will help emulsify the meat.
Stuff into a 32−35mm hog casing and make into 5" to 6" links. Place into 160°F water
and cook until an internal temperature of 150°F is attained. Then shower the
sausage with cool water until the internal temperature falls to 75°F. Place in cooler
overnight before using.
Grill or fry these brats until browned. For a delicate, crunchy coating, cover the
sausages with milk for 10 minutes, then coat the sausages with flour. Brown the
sausage in a skillet to which you have added vegetable oil.
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
Weisswurst (Bockwurst)
45
Page
Quick Jump
|