Munich Weisswurst Recipe

1. Prepare meat and fat

Chill the veal shoulder and pork back fat until very cold but not solid (partially frozen makes grinding easier). Cut into 1-inch cubes and keep refrigerated.

2. Run the chilled meat and fat through a fine plate on a meat grinder twice for a smooth, traditional Weisswurst texture. Keep the ground meat cold in the refrigerator or over an ice bath.

3. In a chilled mixing bowl, combine the ground meats with minced onion and egg white. Using a stand mixer with paddle (or by hand), begin to mix at low speed.

4. Slowly add the ice-cold buttermilk while mixing to create a silky emulsion. Continue mixing 2–3 minutes until the mixture becomes slightly sticky and homogeneous. Keep bowl over ice if possible.

5. Add salt, white pepper, ground mace, sweet paprika, minced garlic, and the 1/4 cup chopped parsley. Mix until spices are evenly distributed but do not overwork — total mixing time should be roughly 3–5 minutes to avoid warming the meat.

6. Transfer the sausage mixture to a piping bag or sausage stuffer hopper. If using a piping bag, use a wide tip to maintain coarse but uniform texture.

7. Rinse soaked hog casings thoroughly under running cold water; slide water through them to remove salt. Fit casings onto the stuffer tube leaving a 6-inch tail.

8. Stuff the mixture into casings, filling evenly and avoiding air pockets. Fill to a medium firmness (not rock-hard). Twist into 5–6 inch links. Prick any large visible air pockets with a sterile pin and smooth them out. Tie ends or twist and knot as desired.

9. Place stuffed sausages on a tray, cover lightly with plastic wrap, and refrigerate for at least 1 hour to let flavors meld and casings relax. Sausages can be refrigerated overnight or frozen for longer storage (double-wrap if freezing).

10. Toast walnut halves in a dry skillet over medium heat, stirring, until fragrant and slightly darkened, 3–4 minutes. Watch closely to avoid burning. Remove and cool.

11. Place toasted walnuts, neutral oil, smoked paprika, sweet paprika, and 1/4 tsp salt in a blender or food processor. Blend until smooth and emulsified, about 30–45 seconds. If too thick, add up to 1 tablespoon neutral oil or 1 teaspoon warm water to reach a glossy spoonable oil.

12. Taste and adjust seasoning. Strain through a fine-mesh sieve if you prefer a very smooth oil. Refrigerate in a small jar; bring to room temperature before serving so oil is pourable.

13. Combine grated horseradish, lemon juice, lemon zest, 2 teaspoons buttermilk, and 1/8 teaspoon fine salt in a small bowl. Stir to combine. Adjust lemon or salt to taste. Keep chilled until service; stir again just before serving.

14. Bring 8 cups cold water to a gentle simmer in a large saucepan — do not boil. You want the surface to barely ripple at about 170–180°F (77–82°C). Add a pinch of salt.

15. Add chilled Weisswurst links to the warm water. Maintain the low poaching temperature and cook gently for 12–15 minutes until cooked through (internal temperature about 155°F / 68°C). Do not let the water boil or the casings may split.

16. Prepare an ice bath (bowl with ice cubes and cold water). When sausages are cooked, remove one to check doneness, then transfer all to the ice bath for 1–2 minutes if you plan to cool them for later service. For immediate serving skip the ice bath and transfer directly to a warm plate.

17. To serve Munich-style, place sausages on a platter. Spoon smoked walnut & paprika oil lightly over sausages (a little goes a long way) and sprinkle with chopped fresh parsley. Serve with a small dish of fresh horseradish-lemon condiment and whole grain mustard and lemon wedges on the side.