Turkey Weisswurst Recipe

Weisswurst Sausage How to Make Weisswurst Hank …

WEBApr 12, 2021 · Crank out one large length of sausage, leaving about 3 to 5 inches of "tail," unfilled casing, on either end. You don't want to fill the …

1. Heat the lard in a small pan and cook the onions until soft. Do not brown them. Let them cool to room temperature, or refrigerate them. This can be done up to a day in advance.
2. Optional Step: Cut the meat and bacon ends into chunks and mix with the salt. Refrigerate overnight in a closed container. Doing this helps the bind, but is not 100% needed.
3. Soak about 10 feet of hog casings in warm water.
4. When you are ready to grind, mix the meats, salt, parsley, spices and lemon zest. Grind through a coarse or medium die. Put the mixture in the freezer while you clean up, or, if the meat is still below 40°F, grind again through a fine die, at least 4.5 mm and ideally 3 mm. This time, definitely put the meat in the freezer while you clean up.

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Weisswurst – 2 Guys & A Cooler

WEBOct 27, 2021 · Instructions. rinse and soak your natural hog casings for at least 1-3 hours. Cut the pork skin into small pieces. Add the onion and …

1. rinse and soak your natural hog casings for at least 1-3 hours
2. 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.
3. Chill your meat and fat. The temp of your meat and fat should be just above freezing.
4. 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.

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