Wollwurst (Wooly Sausage)
Woolwurst is a narrow and long white German sausage made from pork or pork and veal. The sausage differ es from other white sausages, for example from Münchener Weiꞵwurst in that it does not contain parsley. It is made in a very original way as the sausage instead of being stuffed into a casing is directly injected into boiling water through a suitable tool or attachment to the sausage stuffer. It is briefly boiled, then cooled in cold water what gives the "bare" sausages a soft, "wooly" surface.
|Lean pork, rich in connective tissue||500 g||1.10 lb|
|Pork belly||200 g||0.44 lb|
|Pork fat trimmings||200 g||0.44 lb|
|Water||100 g||3.33 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Mace||1.0 g||1/2 tsp|
|Cardamom||0.3 g||1/8 tsp|
|Ginger||0.3 g||1/8 tsp|
|Lemon zest, grated||1.0 g||1/2 tsp|
- Grind all meats and fat through 3 mm (1/8") plate. Partially refreeze and grind again.
- Mix ground mixture with salt, spices and water.
- In a skillet bring water to boil, then inject the sausage mass through a 28 mm nozzle into hot water making 20 cm (8") links.
- Boil at 80° C (176° F) for 15 minutes.
- Drain and finish cooling in air.
The sausages can be consumed right after boiling, but it is more common to fry them. They are dipped in milk, fried briefly until they are hot and golden. They are usually served with potato salad, vinegar, oil and cucumber pickle.