Weisswurst Sausage

READY IN: 3hrs
YIELD: 5 lbs




  • Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8”). Grinding the meat twice ensured that it will be extra emulsified.
  • Combine the cream and eggs and use a food processor to mince the ground meat and cream/egg mixture. You don’t have to use all the cream/egg mixture in this stage, but using a generous amount will help the meat to emulsify. Putting these elements through the food processor is essential to the emulsification process. It should be very runny by the end.
  • Mix the remainder (if any) of the cream/eggs in a bowl with the meat and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
  • Stuff into hog casing, very carefully as the product will be extremely runny.
  • Finish cooking in C-VAP (steam cooker) until 165 degrees internal temperature. (Usually pork based sausages only need to cook to 155 degrees internal temperature, but because eggs cook at a higher temperature it must go to 165 degrees).
  • Weisswurst is traditionally served in the morning in a bowl of water with fresh chives, but here at Radler we serve it over our haus kraut with our haus mustards and a pretzel. Many places in Germany will tell you Weisswurst should be eaten only after the casing is removed, and some places will even remove it for you!