Sausages

Weisswurst

Bavarian White Sausage (Weißwurst Style)

Weisswurst is a smoked sausage built on a 55% lean meat / 15% pork / 30% pork fat blend, using veal, wild turkey breast or pork loin. Finish at an internal 160°F (71°C), stuff into 28-32 mm natural hog casing, grind at Fine (1/8"). Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

A white sausage gets its color from what is left out: no cure and no smoke, so it stays pale and tastes of parsley, lemon and mace instead of ham. That also makes it fresh meat. Poach it in water that never simmers or the casings split. If you make it with game, use turkey breast, not venison, because dark meat turns it grey. Peel it and eat it with sweet mustard and a soft pretzel, before noon if you want to do it the Bavarian way.

• Mild
• Herby
• Citrus
• Savory

Internal temp

160°F (71°C)

Casing size

28-32 mm

Casing

Natural Hog

What goes in it

• Kosher Salt
• Crushed Ice / Ice Water
• Fresh Parsley (finely chopped)
• Fresh Lemon Zest
• White Pepper
• Onion Powder
• Mace
• Ground Mustard
• Ground Ginger

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Veal · Wild Turkey Breast · Pork Loin · Pork Butt · Pork Jowl · Pork Fat

How it's made

1. Cube the lean meat, pork and pork fat and chill until the edges are firm. Keep the fat separate.
2. Grind the lean meat and pork through the 1/8" plate. Grind the fat separately through the 1/8" plate. Chill everything again.
3. Mix all the dry seasonings together, salt included.
4. Working in batches no more than half the food processor bowl, process the lean meat and pork with the dry seasonings and half the ice until it turns into a sticky paste.
5. Add the fat and the rest of the ice and process until the batter is smooth and white. Keep it below 53°F - if it climbs, chill it 15 minutes before you go on.
6. Fold in the parsley and lemon zest by hand until the green is evenly flecked through.
7. Poach a spoonful in hot water and taste it. If it tastes flat it needs salt, not more spice.
8. Stuff into 28-32 mm natural hog casings, firm but not tight, and twist into 4 to 5 inch links.
9. Heat a large pot of water to 170-175°F. Never let it simmer or boil or the casings split.
10. Poach the links until they reach 160°F internal, about 20 to 30 minutes.
11. Cool them down promptly. (Optional - an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
12. Refrigerate, and eat within 3 days or freeze.
13. To serve, warm them in 170°F water for about 10 minutes. Slit the casing and peel it off, or suck the meat out of it the Bavarian way. Serve with sweet Bavarian mustard, a soft pretzel and a cold beer, before noon if you want to do it right. Weisswurst is usually made with veal and pork. Our recipe uses veal, wild turkey breast or pork loin with pork and pork fat. Use turkey breast, not dark meat, so the links stay white.

Before you start

• Venison to pork fat ratio