Weisswurst Sausage

  • 10 lb pork butt
  • 3.5 oz non-fat dry milk
  • 3.5 oz coarse salt
  • 3.5 oz soy protein concentrate
  • 1 tsp onion powder
  • 1 tsp dry parsley
  • 1 oz ground mustard powder
  • 1 tbsp ground white pepper
  • 1 tsp ground celery seed
  • 1 tsp mace
  • 1 oz powdered dextrose
  • 1 quart heavy (35%) cream
  1. Grind meat through a 1/4” or 3/8” grinder plate.
  2. Add all the remaining ingredients, except for the cream, and mix thoroughly until evenly distributed
  3. Place the meat in a food processor, adding the cream as you go – this will
    help emulsify the meat (alternatively, grind the meat a 2nd time and then work in the cream)
  4. Stuff the meat into 32-35 mm hog casing and 5-6” links
  5. Place into 160°F water and cook until an internal temperature of 150°F is attained
  6. Shower the sausage with cool water until the internal temperature falls to 75°F
  7. Place in a cooler overnight before cooking


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