Ingredients with Measurements:
- 1 pound of veal
- 1 pound of pork
- 1/2 cup of ice-cold water
- 1/2 cup of heavy cream
- 1 tablespoon of salt
- 1 tablespoon of powdered sugar
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of mace
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground white pepper
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground celery seed
- 1/2 teaspoon of ground caraway seed
- 1/2 teaspoon of dried marjoram
- Natural hog casings
Special Equipment Needed:
- Meat grinder
- Sausage stuffer
- Large mixing bowl
- Ice bath
- Cooking thermometer
Step-by-Step Instructions:
1. Grind the veal and pork using a meat grinder and mix them together in a large mixing bowl.
2. Add the ice-cold water and heavy cream to the meat mixture and mix well.
3. Add the salt, powdered sugar, ginger, mace, cardamom, white pepper, nutmeg, coriander, celery seed, caraway seed, and dried marjoram to the meat mixture and mix well.
4. Stuff the meat mixture into natural hog casings using a sausage stuffer.
5. Tie off the ends of the sausages and prick them with a needle to release any air pockets.
6. Poach the sausages in water at 170°F for 20 minutes.
7. Remove the sausages from the water and place them in an ice bath to cool down.
8. Once cooled, remove the sausages from the ice bath and dry them with paper towels.
9. Grill or pan-fry the sausages until they are browned on all sides.
10. Serve hot with sweet mustard and freshly baked pretzels.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Poaching temperature: 170°F
Serving size:
This recipe makes 8 sausages.
Nutritional information:
Calories per serving: 350
Fat per serving: 28g
Protein per serving: 20g
Carbohydrates per serving: 3g
Sodium per serving: 800mg
Substitutions for ingredients:
- Ground pork can be substituted for the veal.
- Allspice can be substituted for the mace.
- Ground cinnamon can be substituted for the ginger.
- Ground black pepper can be substituted for the white pepper.
Variations:
- Add diced bacon to the meat mixture for a smoky flavor.
- Add diced onions to the meat mixture for a sweeter flavor.
- Add diced jalapenos to the meat mixture for a spicy flavor.
Tips and Tricks:
- Keep the meat and equipment as cold as possible to prevent the fat from melting.
- Use natural hog casings for the best texture and flavor.
- Prick the sausages with a needle before poaching to prevent them from bursting.
Storage Instructions:
- Store the sausages in an airtight container in the refrigerator for up to 3 days.
- Freeze the sausages for up to 3 months.
Reheating Instructions:
- Reheat the sausages in a pan or on the grill until heated through.
Presentation Ideas:
- Serve the sausages on a platter with sweet mustard and freshly baked pretzels.
- Garnish the platter with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives.
Pairings:
- German beer
- Sauerkraut
- Potato salad
Suggested Side Dishes:
- Sweet and sour red cabbage
- German potato dumplings
- Roasted root vegetables
Troubleshooting Advice:
- If the sausages burst during poaching, prick them with a needle before poaching next time.
- If the sausages are too dry, add more heavy cream to the meat mixture.
Food Safety Advice:
- Keep the meat and equipment as cold as possible to prevent the growth of bacteria.
- Cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food History:
- Regensburger Weisswurst is a traditional Bavarian sausage that originated in the city of Regensburg in the 19th century.
Flavor Profiles:
- The sausages have a mild and slightly sweet flavor with hints of ginger, mace, and nutmeg.
Serving Suggestions:
- Serve the sausages hot with sweet mustard and freshly baked pretzels for a traditional Bavarian meal.
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Region: German