I have to admit that I have a love/hate relationship with emulsified sausages. They are tricky to make and require special equipment but if made properly they are amazing!
Weissurst is one of those sausages. This “White Sausage” is a German sausage that dates back to the mid 1800’s. This sausage isn’t smoked or cured and for this reason takes on a greyish white color when poached. The flavors of this sausage are incredible as you get notes of mace, lemon, and fresh herbs. A properly made emulsified sausage is springy, tender, and juicy with an elegant quality to it.
To properly make this sausage you’ll need a good food processor with sharp blades (we use one called Robot Coupe). If the blades are not sharp you will end up whipping air into your meat creating a “fluffy” or “pillowy” texture. It will still be yummy but it’s not what we are looking for. The Robot Coupe is quite possibly the best food processor I’ve ever owned and trust me when I tell you. I run a commercial kitchen and this guy does the work of 4 employees. It’s a little pricy but you get what you pay for. Just make sure your food processor has a strong motor and sharp blades. In addition to a food processor you’ll need to apply some standard emulsified sausage preparation techniques (see below).
After your sausage is made you’ll poach them for 30-35 minutes or so at 176F. A great way to keep your temps in check is by using a sous vide cooker. We use several but I’ve found that the sous vide by Inkbird is reliable, affordable, and does the job just fine. Once it’s finished poaching it’s ready to eat. Just remove the casing and enjoy your sausage masterpiece!!
Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meat and fat separately.
- Season the ground meat with salt and refrigerate overnight (optional)
- When it comes time to chop, chop the meat and salt first till smooth
-keep temp under 40F
- When you add the fat add the rest of the seasonings and binders
-keep temp under 55F
- Add ice in 1/3 increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat
– towards the end of the chopping process
- Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
- Stuff the farce into sausage casings and prick out any air pockets
- Cook by poaching in 176F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Affordable Probe Thermometer
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Robot Coupe Commercial Food Processor
- InkBird Sous Vide
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- rinse and soak your natural hog casings for at least 1-3 hours
- Cut the pork skin into small pieces. Add the onion and pork skin in simmering water and simmer for 20-30 minutes. Once finished grind the pig skin and onion on a 3mm plate. Set aside to cool.
- Chill your meat and fat. The temp of your meat and fat should be just above freezing.
- You will Grind your meat and fat separately. The first grind will be on a 10mm plate. The second grind will be on a 6mm plate. Make sure your meat is chilled at every step in this process.
- In your food processor (with sharp blades) add the meat, salt, and 1/3 of the ice. Chop your meat till it becomes a smooth batter. The temperature need to remain between 36F – 42F
- Next add the fat, the pigskin/onion mixture, the rest of the seasonings, and 1/3 more ice. Chop till mixture is homogenous.
- Finally add the parsley and the last 1/3 crushed ice and chop for 30 seconds more. The meat temperature needs to remain below 58FF. Ideally 53F – 55F. If it gets too hot the emulsion will break.
- Stuff your farce into the sausage casings and twist into links
- Heat a pot of water to 176F and poach the sausage for 30-35 minutes
- Once cooked you can refrigerate, freeze for later, or enjoy now!!
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