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 tissue500 g1.10 lb
Pork belly200 g0.44 lb
Pork fat trimmings200 g0.44 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Lemon zest, grated1.0 g1/2 tsp
  1. Grind all meats and fat through 3 mm (1/8") plate. Partially refreeze and grind again.
  2. Mix ground mixture with salt, spices and water.
  3. 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.
  4. Boil at 80° C (176° F) for 15 minutes.
  5. 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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs