Weiss wurst

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
  • 2 tablespoon salt
  • 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.