Weisswurst (Bockwurst)

from Germany
  • 5 lbs. veal
  • 1 oz. ground mustard seed
  • 5 lbs. lean pork butts
  • 1 Tbsp. ground white pepper
  • 3-1/2 ozs. non-fat dry milk
  • 1 tsp. ground celery seeds
  • 3-1/2 ozs. salt
  • 1 tsp. mace
  • 3-1/2 ozs. soy protein concentrate
  • 1 oz. powdered dextrose
  • 1 tsp. onion powder
  • 1 qt. ice water
  • 1 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.



Also visit our Austria section

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from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

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This page modified January 2008


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