Best 4 Pan Fried Weisswurst Recipes
**Indulge in the Bavarian Delicacy: Pan-Fried Weißwurst with Three Flavorful Recipes**
Originating from the vibrant region of Bavaria, Weißwurst, meaning "white sausage," is a culinary treasure that holds a special place in German cuisine. These delectable sausages, crafted from minced veal and pork, are traditionally enjoyed during the morning hours, often paired with a fresh Weißbier (wheat beer). Embark on a culinary journey as we present three distinct recipes that showcase the versatility of this beloved dish.
**1. Pan-Fried Weißwurst with Sweet Mustard**: This classic preparation highlights the harmonious balance between the savory sausage and the tangy sweetness of mustard.
**2. Pan-Fried Weißwurst with Sauerkraut and Mashed Potatoes**: Experience the comforting flavors of tender Weißwurst nestled amidst tangy sauerkraut and creamy mashed potatoes, creating a hearty and satisfying meal.
**3. Pan-Fried Weißwurst with Grilled Peppers and Chimichurri Sauce**: Embark on a culinary adventure with this unique recipe that combines the traditional Bavarian sausage with the vibrant flavors of grilled peppers and zesty chimichurri sauce, resulting in a delightful fusion of tastes.
Whether you prefer the classic simplicity of the first recipe, the comforting indulgence of the second, or the exciting fusion of the third, these three recipes offer a delightful exploration of the beloved Bavarian delicacy, Weißwurst.
FINE SWISS WEISSWURST
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder.
- Keep meat and jowl fat separate. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture till very cold, 30 degrees on thermometer. Stop machine, scrape down sides. Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.) Mixture should resemble cake batter. Add jowl fat and process till mixture reaches 45 degrees. (emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
- To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets. Stuff hog casings, not too tight, tie off with fine kitchen string.
- Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees. (Don't boil, casings can split) Remove sausages to ice bath when cooked. When internal temp. reaches 60 degrees remove from water: Cook, fry or grill and serve.
- Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim
WEISSWURST IN BEER
Make and share this Weisswurst in Beer recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sear sausages in a large hot frypan with little or no fat added.
- Drain off any accumulated fat.
- Spread onions and sauerkraut over sausages and add beer.
- Cover and reduce heat to medium.
- Cook about 15 to 20 minutes or until sausages are cooked through and onions are just soft.
- Add apple slices and seasonings to taste.
- Recover and cook 2 minutes more.
- Serve at once.
Nutrition Facts : Calories 526.3, Fat 36.6, SaturatedFat 13, Cholesterol 71, Sodium 1516.1, Carbohydrate 26.6, Fiber 5.1, Sugar 11.4, Protein 16
KNOCKWURST WITH BRAISED CABBAGE AND APPLES
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
- Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour.
- Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard.
PAN-FRIED WEISSWURST RECIPE - (3.9/5)
Provided by ltrodrigu
Number Of Ingredients 3
Steps:
- Heat oil in a large skillet over medium heat. Prick holes in sausages with a fork to prevent them from bursting. Cook sausages, turning occasionally, until golden brown and heated through, about 10 minutes. Serve with potato salad.
Tips:
- Choose fresh and high-quality ingredients: Use fresh Weisswurst sausages, preferably from a local butcher or deli. Freshly ground pepper and nutmeg will also make a big difference in the flavor of the dish.
- Don't overcrowd the pan: When pan-frying the Weisswurst, make sure to leave enough space between each sausage so that they can brown evenly. Overcrowding the pan will result in steamed sausages rather than pan-fried ones.
- Cook the Weisswurst over medium-high heat: This will help to create a nice crust on the outside of the sausages while cooking them through evenly on the inside.
- Baste the Weisswurst with butter: Basting the sausages with butter while they are cooking will help to keep them moist and prevent them from drying out.
- Serve the Weisswurst with your favorite sides: Traditional sides for pan-fried Weisswurst include mashed potatoes, sauerkraut, and sweet mustard. However, you can also serve them with other sides, such as roasted vegetables, potato salad, or a green salad.
Conclusion:
Pan-fried Weisswurst is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it as a main course or as a snack, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy recipe, give pan-fried Weisswurst a try!
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