Thank you for sharing this. Several of the places we used to go to for German club gatherings and authentic foods have closed. Another is scheduled to close in Columbus Ohio on 25 May. Mom, omi, opa, and family ended up in würzburg after the war. Opa, a civil engineer, had been 'drafted into service' by the nazis from his office one morning. The rest of the family didn't know where he was for some time. Absolutely love it there. The fare, hofbrau, glockenspiel, villages, and countrysides are definitely something to experience.
I fell in love with weisswurst when I was stationed in Baumholder in 1989- 1992. I love bratwurst, and make it myself, but weisswurst is really my favorite! Thanks for the video. I subscribed
I've been in Germany for a few months and weißwurst have been my favorite food that I've had here. Love the recipe, and love the channel! Great videos, will be trying all of them one by one, thanks for the work you put in!
i used to travel to munich a lot when i worked for BMW. This brings back good memories. I am now in the middle of the US without the German influence locally. I miss the weisswurst and authentic bavarian sauerkraut, and the mustard. thank you for the recipe. we will have to try.
So happy i found your channel. Like how you explain why you're doing something rather than just adding it as a step (for example, adding ice to keep the maas below a certain temp. Impressed with the frequency of the videos as well! Who are you feeding all of it to?!
Good video and I appreciate the recipe in grams and percentages. Question: my farce turned out more on the pink side than the white side, any recommendations there? I find that most of the veal I see for sale here in Denmark is more mature/pink. Is that what is throwing the color?
I’ve been looking for a place that sold this for a long time - I moved from Chicago where it was there plentiful to Alabama where I can’t find anything good to eat! Wish there was a store I could order from and have delivered!
Would you recommend a specific food processor? My Kitchen Aid FP got way too hot after a few batches, and wouldn't work for over an hour because it got so hot.
My grandfather was a butcher / sausage maker from Germany and made the best Wiesswurst , amongst others, I ever tasted. Unfortunately when he passed (many many years ago) all his recipes went with him; all done by feel and taste. I'm always looking for recipes, look forward to trying yours...
Hit that Like button, Smashed Subscribe! Looking forward to trying out some of your recipes. Got here by looking for a good Weisswurst rezept and was not disappointed. As an avid sausage maker myself, I am always looking to repeat the flavors of the German sausages I came to love in my decade of living there. Tucson, Arizona is far from Bavaria, but my rip on Nuernberg's "3 in a weckla" takes me there culinarily, and I want to expand my recipes to other regions. Thanks for the videos, will let you know how my Fruhschoppen works out with these wuerste!
Thank you for doing this . I have not been able to find the text with the recipe . Can you please tell me what the white powder is , as I could not make out what you said . Industrial deafness and tinnitus give me trouble with understanding some accents ( even though I am of German decent , 60 years in Australia make a german voice difficult ) Kindest regards Peter
Hey Peter, it is Phosphates, you can read the full list of ingredients if you click on the link in the description or here: wurstcircle.com/recipes/weisswurst/
I didn’t understand not eating the casing did the one u use not taste or work well? The casing is more traditional in German for the texture and snap is the best part?
Hi Ray. I am in WA too. Look for a cut called "girello". That's veal. Found in most butcher shops. I got mine from Silvestro's Butcher in Osborne Park. BTW they also have pork fat there.
Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/weisswurst/
Thank you for sharing this.
Several of the places we used to go to for German club gatherings and authentic foods have closed. Another is scheduled to close in Columbus Ohio on 25 May.
Mom, omi, opa, and family ended up in würzburg after the war. Opa, a civil engineer, had been 'drafted into service' by the nazis from his office one morning. The rest of the family didn't know where he was for some time.
Absolutely love it there. The fare, hofbrau, glockenspiel, villages, and countrysides are definitely something to experience.
A recipe process so scientific so German. I love it.
I fell in love with weisswurst when I was stationed in Baumholder in 1989- 1992. I love bratwurst, and make it myself, but weisswurst is really my favorite! Thanks for the video. I subscribed
Same here, except Patch Barracks 92-94.
I've been in Germany for a few months and weißwurst have been my favorite food that I've had here. Love the recipe, and love the channel! Great videos, will be trying all of them one by one, thanks for the work you put in!
People do not understand how special Sausage is.
i used to travel to munich a lot when i worked for BMW. This brings back good memories. I am now in the middle of the US without the German influence locally. I miss the weisswurst and authentic bavarian sauerkraut, and the mustard. thank you for the recipe. we will have to try.
So happy i found your channel. Like how you explain why you're doing something rather than just adding it as a step (for example, adding ice to keep the maas below a certain temp. Impressed with the frequency of the videos as well! Who are you feeding all of it to?!
Thanks for the feedback :). I actually produced a lot of videos in advance. Freezing and gifting works wonders haha.
Never ate one, but I'd love to give it a try,
If I made a large batch like you did in the video, how long could I store the uncooked wurst in the fridge? Would it be safe in the freezer?
Good video and I appreciate the recipe in grams and percentages. Question: my farce turned out more on the pink side than the white side, any recommendations there? I find that most of the veal I see for sale here in Denmark is more mature/pink. Is that what is throwing the color?
Very nice presentation 👍compliments 🙏
GREAT
Did you make some holes in the casing before to poach in water?
I’ve been looking for a place that sold this for a long time - I moved from Chicago where it was there plentiful to Alabama where I can’t find anything good to eat! Wish there was a store I could order from and have delivered!
Hello, look Opa Jochen that is good and Marios Canal in German and English Language. Good luck!
Would you recommend a specific food processor? My Kitchen Aid FP got way too hot after a few batches, and wouldn't work for over an hour because it got so hot.
My grandfather was a butcher / sausage maker from Germany and made the best Wiesswurst , amongst others, I ever tasted. Unfortunately when he passed (many many years ago) all his recipes went with him; all done by feel and taste. I'm always looking for recipes, look forward to trying yours...
Awesome. Let me know how it went!
Hit that Like button, Smashed Subscribe! Looking forward to trying out some of your recipes. Got here by looking for a good Weisswurst rezept and was not disappointed. As an avid sausage maker myself, I am always looking to repeat the flavors of the German sausages I came to love in my decade of living there. Tucson, Arizona is far from Bavaria, but my rip on Nuernberg's "3 in a weckla" takes me there culinarily, and I want to expand my recipes to other regions. Thanks for the videos, will let you know how my Fruhschoppen works out with these wuerste!
Thanks for the feedback. Nürnberger are also incoming!
If I plan on freezing the sausages, should I cook them first or is it appropriate to freeze them immediately after making them?
Poach them first.
Thank you for doing this . I have not been able to find the text with the recipe . Can you please tell me what the white powder is , as I could not make out what you said . Industrial deafness and tinnitus give me trouble with understanding some accents ( even though I am of German decent , 60 years in Australia make a german voice difficult )
Kindest regards Peter
Hey Peter, it is Phosphates, you can read the full list of ingredients if you click on the link in the description or here: wurstcircle.com/recipes/weisswurst/
I didn’t understand not eating the casing did the one u use not taste or work well? The casing is more traditional in German for the texture and snap is the best part?
Traditional Weisswurst is cooked in the casing to hold its shape, but is always eaten with the casing removed.
Yep as Robert said. I don't know anyone that eats the casing here :)
I think you might be thinking about bratwurst
Good job!!
Hast du ein Rezept für Fuet Salamis
Instead of pork. Can we use beef or chicken?
I live in Western Australia and it is not possible to buy veal here. Can I substitute pork for veal? O,r substitute part beef and pork for veal?
Hi Ray. I am in WA too. Look for a cut called "girello". That's veal. Found in most butcher shops. I got mine from Silvestro's Butcher in Osborne Park. BTW they also have pork fat there.
Don't use beef. it makes the mix, too dark
Try some dill weed in it.
It’s haram pork is forbidden to consume
Only muslims follow that
Make it with chicken.
then eat instead camel weisswurst and the sweet mustard of palm date and the white beer of mince tea. but don‘t cry!
All world problems would be eliminated by removing all people who will not eat a ham sandwich and a beer...