Würsts Recipe

Prepare meat and seasoning

Keep the pork shoulder well chilled. Combine the coarsely ground pork, minced onion, sea salt, white pepper and nutmeg in a large bowl. Add the ice water and mix thoroughly by hand or with a stand mixer on low until mixture becomes slightly tacky and holds together (about 2–3 minutes).

Stuff into casings

Fit a sausage stuffer or adapted grinder with the wide stuffing tube. Slide prepared hog casings onto the tube. Feed the sausage mixture into the stuffer, filling casings with even pressure to avoid air pockets. Make 6–8 inch links by twisting every 6–8 inches. Prick any large air bubbles with a sterile pin.

Cook

To poach: bring a large pot of water to a gentle simmer (not boiling) and poach sausages for 12–15 minutes until internal temperature reaches 160°F (71°C). For grilling: after poaching, finish over medium-high grill 2–3 minutes per side to color. Rest 5 minutes before serving.

Prepare and chill

Keep veal and pork fat very cold; pulse or grind finely to a smooth paste. In a chilled bowl combine the meats with crushed ice, salt, white pepper, lemon zest and the squeezed dry minced onion. Mix by hand or paddle mixer until emulsified and sticky, 3–4 minutes. Refrigerate mixture briefly if it warms.

Stuff into casings

Fit calf casings on stuffer horn and fill gently, making 4–5 inch links typical for weisswurst. Avoid overfilling. Tie or twist links and prick any trapped air gently.

Poach gently

Bring a pot of water to just under simmer (around 175–180°F / 80–82°C). Add a splash of lemon and a bay leaf if desired. Submerge the links and poach gently for 10–12 minutes until firm and cooked through (internal temperature about 160°F / 71°C). Do not boil or the delicate casings may burst. Serve immediately with sweet mustard and warm pretzels.

Mix spices and meat

In a bowl combine the finely ground pork with smoked and sweet paprika, minced garlic, salt, oregano and red wine vinegar. Mix thoroughly until spices and vinegar are evenly distributed and the mixture becomes slightly sticky, about 2–3 minutes. Adjust seasoning to taste by cooking a small patty in a skillet and sampling.

Stuff into casings

Load hog casings onto the stuffer and fill, forming 5–6 inch links. Twist links and remove any air pockets by gently pressing or pricking.

Cook or cure note

This recipe is for fresh chorizo intended to be cooked. To cook: brown links in a skillet over medium heat with a splash of oil, 6–8 minutes per side until fully cooked (internal temperature 160°F / 71°C). Alternatively grill over medium heat 4–6 minutes per side. Let rest 5 minutes before serving. (Do not consume raw.)

Arrange the three sausage varieties on a board with Dijon and sweet mustard in small bowls. Warm sauerkraut and grilled onions in a small pan and place alongside. Serve with crusty rolls or pretzels. Label each sausage so guests can distinguish bratwurst, weisswurst and chorizo. Plan for roughly one sausage per person (adjust based on appetite).