Good recipe, and authentic! I make this sausage regularly, and the ingredients are spot on. However, a Bavarian butcher would never put milk or cream into the sausage. The real thing uses ice only. I grew up in Munich and I'm a native German (and Bavarian) speaker and can confirm that the correct pronunciation is close to "vice wurst" (which means "white sausage"). The story about the sausage having to be eaten before lunch time stems from the days when proper cooling was not available. (Weißwurst was first created on 22 Feb 1857, at "Gasthaus zum Ewigen Licht", a restaurant at Marienplatz in Munich.) Because the farce is so finely minced, bacteria will readily breed in it, so it needs to be eaten soon after making it. With modern cooling, that's not an issue, of course, and it's fine to keep the sausage in the fridge for two or three days. Most butchers will process the lean meat first, with about half the ice and without the spices. Once the lean meat starts to emulsify, add the fat, spices, and the remainder of the ice. This creates an emulsion that binds a little easier and runs less of a risk of breaking. Most Bavarian butchers also add 4 g per kg of phosphate to the spice mix, to get better binding. Some butchers add 0.5g/kg of finely ground coriander to the spice mix. Another option is to boil pork skin (without the fat) for 45 minutes, then put the skin through a 3 mm plate, and add 40 g per kg to the mix with the spices and fat. The extra collagen creates a firmer texture. Weißwurst can be frozen raw or after blanching. (Some people say that it tastes a little better if frozen raw.) Either way, heat it normally in about 75 ºC salted water from frozen; no need to defrost first.
I like your pronunciation. Like water is "Vasser" or "Vauser" . Correct me if I`m wrong. My girls Mother was born in Cologne (Koln) Her mother still lived there. She has since passed away unfortunately, but we always looked forward to her homemade stuff at X-Mas.
Just waiting for this channel to EXPLODE! As I have said previously, Duncan is the bearded butchers of Canada! Looking forward to a million subs for him! He deserves every bit of it!
Awesome video! If you are German, the correct pronunciation is closer to “vicevurst” - the “i” is long and it literally means “white sausage”. Thanks for putting up this recipe - I have had this before but it’s not common outside of southern Germany.
Thank you! haha yes I figured I'd get called on this, I should have put a little segment in the video explaining the correct pronunciation. You are welcome, yes it is a shame because it is so good. Maybe with time it will become more popular.
@@duncanhenry love your channel by the way. I just started getting into sausage-making a couple of months ago, and your channel has been so helpful and instructional. You do a great job walking that fine line between a professional butcher and sausage maker, and a home-cook. Although you have commercial scale stuff, all of your recipes can be done by a guy with a KitchenAid grinder and a 5 lb. stuffer. Thank so much!!
Hey there everyone, I hope you like the video! If you did click the subscribe button for more sausage and meat videos. Also I always enjoy your guys feedback, let me know what you'd like to see next.
Found your channel a few months back and am enjoying going back and looking at your previous videos. What an excellent channel. This is one of my favorites in making sausages. Thank you for sharing your knowledge and experience with us. Really enjoying the March sausage month!
I stumbled over your videos today, believe it or not, searching for vegetarian Bratwurst recipes. I am Austrian (Germany’s little southern neighbor) and I really appreciate your approach to show the world how to do some of the most typical German food the right way. 👏👍🥨
great video, my fav too. As for pronouncing it correctly, it's probably best to call it wicewurst. Or even vicewurst if you want. And you can order and eat it any time of the day now, I also think that the 'eat before 11' was a thing before refrigeration. I've ordered it many times at Munich airport before an evening flight back to the US. And come January, I'll be making my own. It's also the traditional xmas eve dinner at my family, no work, just warm them up, put some pretzels in the oven for a couple min to freshen them up and bring out the sweet mustard, done.
Duncan, your videos are great! I would love to see you make an Italian sausage. I get so much conflicting info about what spices should go in, but you never steer me wrong!
Hey Ducan, The Bavarian Weisswurst has a history that says never have it after 12 am. and the reason was that the original was made of the head meat of Calves. due to the high contamination from the killing process, it was not advisable to hold this Sausage longer as there were no preservatives. In Germany, the law also does not permit to sale of any ground meat products like Bratwurst and Miced meats after 24 hours and also forbids freezing these products unless they are de-naturalized prior means cooked to a core of 68C°. Things changed a bit after the invention of shock freezing and atmospheric packaging or gas fumigating inside the pack concerning Minced meat products like Hamburgers and Minced meat from Supermarkets but not for Craftsman shops unless they can assure to use one of the above. ( German Master butcher since 45 Years)
Hello Duncan, I have to say your videos are great but your recipes are even better :). I've had these sausages before when working at a meat plant (Kurtz Foods) in Ontario many years ago own by a German family. The owner (Papa Kurtz) i called him, used to make these every morning at the plant but we never sold them and at that time I didn't even know the name of them. It was like a secret lol because we used a knife sanitizer to cook them before the meat inspector showed up for work. I loved them but I moved back to N.S. and never seen or heard of them until I came across your videos. Like Michi said.......SPOT ON!! I never thought I'd ever have them again and now I'm making my own thanks to you Duncan. Thank you Ps: Do you have a recipe for Debreziners?
Thank you Noel, what a great story too. Papa Kurtz sounds like a good man. Haha knife sanitizer Weisswurst sounds pretty dang good. Enjoy the wurst out there in Nova Scotia!
I watched your video (2/116/23) and listened to your glorious trip to Germany to see first hand how they do sausage. I want to do that trip over the summer of 2023. I checked out NAIT and SALT and neither had such a trip. Do you know if I am realistic of doing a summer trip/course (I am a US student) or just dreaming about sausage, pretzels, and beer?
You`re showing me this and talkng about it. You know I haven`t eaten all day! Kidding, good videos you do. Question. My local Butcher where I lived at, sold smoked dog bones. Any idea (I never asked ) what it could have been, and how would you smoke a bone?
Hey Duncan, thanks for all these videos! I’m in the learning stage of sausage making and these videos are full of great information. I had a question for you. Are there any books or material you’d suggest that break down the specifics of of sausage making? Also, what brand and size stuffer do you use and or recommend? Thanks for all you effort!
Hey there Travis, you are very welcome. Glad you like them! My favorite book on sausage making is Home Production of Quality Meat and Sausage by Adam and Stanly Marianski. For the suffer, depends on how much your doing? If its just a hobby at home all you need is a 5 or 10lb stuffer.
WOW! Excellent videos. I just ran across your channel and now am binge watching. I haven't seen them all yet but I will. One product I have been wanting to find the recipe for is the old fashion big Red hot dogs. My Grandfather had a General store/butcher shop back in the 50's through the 70's. As a kid I would go there and he would cut off a couple links of the plump red franks and we would enjoy them cold or hot. They had a similar texture as bologna and similar taste. Can you enlighten me on a recipe that will work? and the type of casings to use? Thanks, keep up the great work.
Haha thats too cool SWAT. Im glad you liked the videos. Yes you betcha I have had a hotdog request a couple times now so it is on the to do list. I am guessing it will be about 3 to 4 weeks out. Also that is super cool that your grandpa had a meat shop and made his own hot dogs. Good memories I bet!
your an albertan that's great, so am I. I know this is off subject but I'm curious what kind of sausage do they sell in bars that are in pickle jars. It's strong tasting and spicy
I've suggested boerewors in previous videos as well. If he makes it well he'll make south African and zimbos equally happy. It's delicious and highly recommended. Duncan: how adventurous is your clientele?
Haha well I have made it up a couple of times for a couple of South Africans that live near. They usually bring the spice blend though so I will need to hone up on these before I put out a video.
@@duncanhenry Oh, let me guess... It's a spice mix by crown national? I've used that spice and it tastes just like the real thing. It's pricey though, so I'll be looking to make my own as well.
Duncan, I just made my first brats and need to ask, the left over casings (hog), I have had them soaking for about two hours, what do I do and how to I re-Store the remaining casings. I made 6.25 LBS and the bag is for 25 LBS.... Thanks!
I love Weisswurst, and am excited you did this, though I never pealed them before eating them, and I used dusseldorf mustard (Senf). I have saved this and will make some soon. Do you make any other german meats, Gelbwurst, Schinkenwurst, Nuremberg bratwurst, Fleischkäse?
Hey David happy to hear you liked it! I would like to make a couple of those just for me to eat haha. Down the road i'll have to make some up, I have a couple other requests to get through first. Enjoy the Weisswurst when you make it!
Germans pronounce their "W's" as "V's"... so it would be pronounced...Weisswurst... Also... can you do a video on how to make Braunschweiger (liverwurst or Leibavurst)
Good recipe, and authentic! I make this sausage regularly, and the ingredients are spot on. However, a Bavarian butcher would never put milk or cream into the sausage. The real thing uses ice only.
I grew up in Munich and I'm a native German (and Bavarian) speaker and can confirm that the correct pronunciation is close to "vice wurst" (which means "white sausage").
The story about the sausage having to be eaten before lunch time stems from the days when proper cooling was not available. (Weißwurst was first created on 22 Feb 1857, at "Gasthaus zum Ewigen Licht", a restaurant at Marienplatz in Munich.) Because the farce is so finely minced, bacteria will readily breed in it, so it needs to be eaten soon after making it. With modern cooling, that's not an issue, of course, and it's fine to keep the sausage in the fridge for two or three days.
Most butchers will process the lean meat first, with about half the ice and without the spices. Once the lean meat starts to emulsify, add the fat, spices, and the remainder of the ice. This creates an emulsion that binds a little easier and runs less of a risk of breaking.
Most Bavarian butchers also add 4 g per kg of phosphate to the spice mix, to get better binding.
Some butchers add 0.5g/kg of finely ground coriander to the spice mix. Another option is to boil pork skin (without the fat) for 45 minutes, then put the skin through a 3 mm plate, and add 40 g per kg to the mix with the spices and fat. The extra collagen creates a firmer texture.
Weißwurst can be frozen raw or after blanching. (Some people say that it tastes a little better if frozen raw.) Either way, heat it normally in about 75 ºC salted water from frozen; no need to defrost first.
This is great information. I will have to pin this to the top.
Thank you very much for taking the time to write this.
The pronunciation was getting me also...
I like your pronunciation. Like water is "Vasser" or "Vauser" . Correct me if I`m wrong. My girls Mother was born in Cologne (Koln) Her mother still lived there. She has since passed away unfortunately, but we always looked forward to her homemade stuff at X-Mas.
Just waiting for this channel to EXPLODE! As I have said previously, Duncan is the bearded butchers of Canada! Looking forward to a million subs for him! He deserves every bit of it!
Awesome video! If you are German, the correct pronunciation is closer to “vicevurst” - the “i” is long and it literally means “white sausage”. Thanks for putting up this recipe - I have had this before but it’s not common outside of southern Germany.
Thank you! haha yes I figured I'd get called on this, I should have put a little segment in the video explaining the correct pronunciation.
You are welcome, yes it is a shame because it is so good. Maybe with time it will become more popular.
@@duncanhenry love your channel by the way. I just started getting into sausage-making a couple of months ago, and your channel has been so helpful and instructional. You do a great job walking that fine line between a professional butcher and sausage maker, and a home-cook. Although you have commercial scale stuff, all of your recipes can be done by a guy with a KitchenAid grinder and a 5 lb. stuffer. Thank so much!!
Hey there everyone, I hope you like the video! If you did click the subscribe button for more sausage and meat videos. Also I always enjoy your guys feedback, let me know what you'd like to see next.
Found your channel a few months back and am enjoying going back and looking at your previous videos. What an excellent channel. This is one of my favorites in making sausages. Thank you for sharing your knowledge and experience with us. Really enjoying the March sausage month!
Very interesting machine and very interesting recipe. I'll try making this in my food processor with plenty of ice. Thanks.
Yup the food processor is essentially the same machine. Dont use too much more than 20% or you will have a hard time keeping the bind/emulsification.
Here from Instagram I've always seen this sausage now it's time to see how it's made.😮
Great videos! Looking forward to the next videos and March 2024!
Interesting with unusual ingredients. Looks very nice will try it out.
It's a good one! Enjoy!
Very nice...Great job...
I stumbled over your videos today, believe it or not, searching for vegetarian Bratwurst recipes. I am Austrian (Germany’s little southern neighbor) and I really appreciate your approach to show the world how to do some of the most typical German food the right way. 👏👍🥨
OMG!!! I just made these. They are absolutely Incredible, unique taste. Might be my new favorite. Why aren't more people talking about these?
I agree! You gotta track down some handlemires sweet mustard to have with them and they will be your number 1 for sure.
Thank you
This worked out fantastic - i ate it at 9 pm still alive - supper thanks
Thanks for taking the time to post this video Duncan. I will be trying this next.
No problem. Hope you enjoy.
Inglehoffer sweet hot mustard is an AMAZING pairing with this sausage!
great video, my fav too. As for pronouncing it correctly, it's probably best to call it wicewurst. Or even vicewurst if you want. And you can order and eat it any time of the day now, I also think that the 'eat before 11' was a thing before refrigeration.
I've ordered it many times at Munich airport before an evening flight back to the US. And come January, I'll be making my own.
It's also the traditional xmas eve dinner at my family, no work, just warm them up, put some pretzels in the oven for a couple min to freshen them up and bring out the sweet mustard, done.
Duncan, your videos are great! I would love to see you make an Italian sausage. I get so much conflicting info about what spices should go in, but you never steer me wrong!
Not this Friday but next I think its up. Its pretty funny you say that though because I make a point of saying the same thing in the video.
@@duncanhenry I'm excited to see it! Keep up the great work
Hey Ducan, The Bavarian Weisswurst has a history that says never have it after 12 am. and the reason was that the original was made of the head meat of Calves. due to the high contamination from the killing process, it was not advisable to hold this Sausage longer as there were no preservatives. In Germany, the law also does not permit to sale of any ground meat products like Bratwurst and Miced meats after 24 hours and also forbids freezing these products unless they are de-naturalized prior means cooked to a core of 68C°. Things changed a bit after the invention of shock freezing
and atmospheric packaging or gas fumigating inside the pack concerning Minced meat products like Hamburgers and Minced meat from Supermarkets but not for Craftsman shops unless they can assure to use one of the above. ( German Master butcher since 45 Years)
Hello Duncan, I have to say your videos are great but your recipes are even better :). I've had these sausages before when working at a meat plant (Kurtz Foods) in Ontario many years ago own by a German family. The owner (Papa Kurtz) i called him, used to make these every morning at the plant but we never sold them and at that time I didn't even know the name of them. It was like a secret lol because we used a knife sanitizer to cook them before the meat inspector showed up for work. I loved them but I moved back to N.S. and never seen or heard of them until I came across your videos. Like Michi said.......SPOT ON!! I never thought I'd ever have them again and now I'm making my own thanks to you Duncan. Thank you
Ps: Do you have a recipe for Debreziners?
Thank you Noel, what a great story too. Papa Kurtz sounds like a good man. Haha knife sanitizer Weisswurst sounds pretty dang good. Enjoy the wurst out there in Nova Scotia!
Excellent production Duncan, I bet your Dad would like to try some for breakfast one day.
Let me know how they are.
I watched your video (2/116/23) and listened to your glorious trip to Germany to see first hand how they do sausage. I want to do that trip over the summer of 2023. I checked out NAIT and SALT and neither had such a trip. Do you know if I am realistic of doing a summer trip/course (I am a US student) or just dreaming about sausage, pretzels, and beer?
You`re showing me this and talkng about it. You know I haven`t eaten all day! Kidding, good videos you do. Question. My local Butcher where I lived at, sold smoked dog bones. Any idea (I never asked ) what it could have been, and how would you smoke a bone?
Hey Duncan, thanks for all these videos! I’m in the learning stage of sausage making and these videos are full of great information. I had a question for you. Are there any books or material you’d suggest that break down the specifics of of sausage making? Also, what brand and size stuffer do you use and or recommend? Thanks for all you effort!
Hey there Travis, you are very welcome. Glad you like them!
My favorite book on sausage making is Home Production of Quality Meat and Sausage by Adam and Stanly Marianski.
For the suffer, depends on how much your doing? If its just a hobby at home all you need is a 5 or 10lb stuffer.
WOW! Excellent videos. I just ran across your channel and now am binge watching. I haven't seen them all yet but I will. One product I have been wanting to find the recipe for is the old fashion big Red hot dogs. My Grandfather had a General store/butcher shop back in the 50's through the 70's. As a kid I would go there and he would cut off a couple links of the plump red franks and we would enjoy them cold or hot. They had a similar texture as bologna and similar taste. Can you enlighten me on a recipe that will work? and the type of casings to use?
Thanks, keep up the great work.
Haha thats too cool SWAT. Im glad you liked the videos. Yes you betcha I have had a hotdog request a couple times now so it is on the to do list. I am guessing it will be about 3 to 4 weeks out.
Also that is super cool that your grandpa had a meat shop and made his own hot dogs. Good memories I bet!
your an albertan that's great, so am I. I know this is off subject but I'm curious what kind of sausage do they sell in bars that are in pickle jars. It's strong tasting and spicy
Hi Duncan! thanks for all the amazing recipes. Can u please make a video of Hotdogs/Frankfurters please.
I have had that suggestion come up a couple times so I will have to do that. It will be about 3 or 4 weeks out.
Excellent vid!
Please make a boerewors recipe using vinegar or worchester sauce
I've suggested boerewors in previous videos as well. If he makes it well he'll make south African and zimbos equally happy.
It's delicious and highly recommended.
Duncan: how adventurous is your clientele?
Haha well I have made it up a couple of times for a couple of South Africans that live near.
They usually bring the spice blend though so I will need to hone up on these before I put out a video.
@@duncanhenry Oh, let me guess... It's a spice mix by crown national? I've used that spice and it tastes just like the real thing. It's pricey though, so I'll be looking to make my own as well.
@@duncanhenry
Try my recipe for authentic boerewors and adjust it to your liking:
1kg meat 30% lean beef 40% lean pork 30% pork fat
Salt 15g/kg
Pepper 3g/kg
Coriander 2g/kg
Nutmeg 0.5g/kg
Cloves 0.3g/kg
Allspice 0.5g/kg
Red wine vinegar 20ml/kg
Worchester sauce 20ml/kg
Ice water 60ml/kg
Binder 20g/kg
Hi great job
Me i replace lemon powder by Sumac test good and i add 3CL of Armagnac per kg
another great video
Glad you enjoyed it! Enjoy the Weisswurst.
@@duncanhenry I'm definitely going to be making this next week.
Can you not lightly fry them in the casing then eat the whole thing ?
Duncan, I just made my first brats and need to ask, the left over casings (hog), I have had them soaking for about two hours, what do I do and how to I re-Store the remaining casings. I made 6.25 LBS and the bag is for 25 LBS.... Thanks!
Hang them and let them air dry for an hour. Or pat dry with a towel. Put in a cup or two of salt and store in the fridge. For up to a year and a half.
@@duncanhenry Thanks!
I'd like to see a demonstration of making Oktoberfest sausage with recipe.
Great video. How about a chorizo sausage video?
Coming soon! I have it on the to-do list. Might be a couple weeks.
I love Weisswurst, and am excited you did this, though I never pealed them before eating them, and I used dusseldorf mustard (Senf). I have saved this and will make some soon. Do you make any other german meats, Gelbwurst, Schinkenwurst, Nuremberg bratwurst, Fleischkäse?
Hey David happy to hear you liked it!
I would like to make a couple of those just for me to eat haha.
Down the road i'll have to make some up, I have a couple other requests to get through first.
Enjoy the Weisswurst when you make it!
How about a video on Schinkenwurst?
It may be a ways down my list at this point. Maybe one day though.
ya Vice is the sound or correct way a Canadian would say or should,
Yes lol, I've made the correction to keep it traditional. Can't have a bunch of people around Rimbey saying it wrong lol .
Sausage lore now we’re getting serious
FYI, the 'i' is pronounced not the 'e'. Pronounced ''vise'.
Weiss is white.
Nice recipe.
Germans pronounce their "W's" as "V's"... so it would be pronounced...Weisswurst...
Also... can you do a video on how to make Braunschweiger (liverwurst or Leibavurst)
Yes, haha my German isn't very good. My bad Canadian accent..
Yup it is now on the to-do list. It may be a little while though.
It’s visewurst aye!!!
I get this often. I apologize, dang Canadian slang.
Just bustin your chops out of love bra!!!!
Use flat leaf parsley, not curly.
It is pronounced "vise-vurst", not "wees-vurst"
Yes I failed with Canadian accent. Sorry.
pronounced vicevursrt
lol yes, my German was ruined by my Canadian pronunciation
Great recipe, but the pronunciation was like nails on a chalkboard. :-D As others said, it's vicevurscht
Pronounced "vice vurst". Weiss, German word for white.