Weiss wurst origin from Bavaria,Germany and is dated back to the early 1800.
Weiss wurst is served heated in water (not fried) and traditionally eaten with sweet bavarian mustard and a soft pretzel...
As there are no preservatives (nitrite)
in this sausages it keeps its white (grey) color when cooked.
This recipe is more inspired from the Polish white sausage.
- 2kg pork fat, ground and semi frozen
- 2kg pork shoulder, ground and semi frozen
- 6 g accord powser
- 4 teaspoons dried marjoram
- 2 teaspoon black pepper
- 8 cloves garlic, minced
- 700 g crushed ice
- 1 pkt pork intestines
Add the ground porkshoulder to the bowl
and run for for 1min.
Add salt and accord powder run 10 sec.
Add 400 g crushed ice, run 30 sec.
Add pork fat, garlic an spices, run 1 min.
Add the last ice and run until fully emulsified.