German Weisswurst. How to make it with recipe! 

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.

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.

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)

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!

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!

Thanks for taking the time to post this video Duncan. I will be trying this next.

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. 👏👍🥨

Thank you This worked out fantastic - i ate it at 9 pm still alive - supper thanks

Very nice...Great job...

Interesting with unusual ingredients. Looks very nice will try it out.

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.

Here from Instagram I've always seen this sausage now it's time to see how it's made.😮

OMG!!! I just made these. They are absolutely Incredible, unique taste. Might be my new favorite. Why aren't more people talking about these?

Great videos! Looking forward to the next videos and March 2024!

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!

Very interesting machine and very interesting recipe. I'll try making this in my food processor with plenty of ice. Thanks.

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.

another great video

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?

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!

Hi great job Me i replace lemon powder by Sumac test good and i add 3CL of Armagnac per kg

Excellent production Duncan, I bet your Dad would like to try some for breakfast one day.

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.

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?

Hi Duncan! thanks for all the amazing recipes. Can u please make a video of Hotdogs/Frankfurters please.

I'd like to see a demonstration of making Oktoberfest sausage with recipe.

Sausage lore now we’re getting serious

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?

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?

Great video. How about a chorizo sausage video?

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

How about a video on Schinkenwurst?

ya Vice is the sound or correct way a Canadian would say or should,

Excellent vid! Please make a boerewors recipe using vinegar or worchester sauce

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!

FYI, the 'i' is pronounced not the 'e'. Pronounced ''vise'. Weiss is white. Nice recipe.

Can you not lightly fry them in the casing then eat the whole thing ?

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)

It’s visewurst aye!!!

pronounced vicevursrt

It is pronounced "vise-vurst", not "wees-vurst"

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.