Jonathon I had heard the same thing about serving them with the casing peeled. I’m just too lazy to go to the extra work to do it.
Specialty Sausage (What Is It?) - Specialty Sausage 101
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by RPrince
Specialty Sausage (What Is It?)
What is Specialty Sausage?
As much as you might love bratwurst, summer sausages, and snack sticks, sometimes you want a sausage that is a bit more unique. It might be a recipe you tried once in another country, one that your grandparents used to make or something that just sounds really exotic, like blood sausage. Recipes and knowledge of how to make these types of sausage are often passed down from generation to generation.
For whatever reason, these types of sausages have fallen out of favor and are sadly relegated to the specialty stores of the home processor. Maybe opinions have changed on the type of meat used, the way it is cooked, or the seasoning or spices used in the original seasoning. The good thing about this is it gives you the opportunity to “rediscover” plenty of types of amazing sausages.Types of Meat Required
Sourcing the meat might be a little harder for these than a normal sausage, but a quality butcher should easily be able to get you pork liver, trim, and even pork blood that you will need to make some of these. Others, like Lebanon bologna and some landjaeger, only require a mix of pork and beef and a special seasoning.
Casings
Many specialty sausages will also require a special or specific casing to be used. Braunschweiger has a special plastic casing specifically for the production of that product, and others like landjaeger simply require that you use a natural casing like hog or sheep intestine.
Smoking
Smoking and cooking will also be different with a lot of these sausages. A normal smoke schedule might not work for your needs on these products. We will be making Landjaeger, Lebanon Bologna, and Blood Sausage in the 10s and then go for some even more out there products in the advanced classes.
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very interested in the weisswurst and would like more info about making it
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
smokerhead Weiswurst (white sausage) is on of my favorites. We only make it once a year and I really don’t know why. Here’s the recipe I use these days. I pulled it from a sausage forum.
Take the tbls of lard and heat it up and soften the onions in it. Mix all the ingredients together then grind and stuff and boil.
You never work a day in your life if you love what you do.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Lance smokerhead in Germany that is typically a breakfast sausage. It is simmered and kept warm in water not grilled and they eat it out of the casing. Crazy things. I like to do a quick grill on it and casing and all gets eaten. Walton’s has a seasoning, but I have never tried it. Lance your recipe is pretty typical, similar to mine, easy ingredients to put together.
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
YooperDog It is an easy sausage. I figure that’s why it’s made for breakfast to be eaten that morning. I throw mine on the griddle for a few minutes after boiling as well.
You never work a day in your life if you love what you do.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Lance Yes it goes together quickly. I never really thought about it using any thing other than pork or veal (my favorite). I have plenty of rabbit, turkey and chicken around here and will have to give that a try. Do you add anymore fat with them?
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
YooperDog If I need more fat I will add more bacon ends. I usually just stick with pork and bacon ends. I’ve tried adding chicken and I wasn’t real impressed with it. It definitely needed more fat.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
Fine tuned the recipe from the linked thread. I have been very happy with the results.
https://meatgistics.waltonsinc.com/topic/3959/bratwurst-seasoning-profile-matching-trader-joe-s-german-brats/6?_=1644636540061
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smokerhead I cant find any veal to use for it. I will make this recipe, and Boudin and a few others for sure this year. If anyone has other things they want please let us know. Maybe that needs it own post?
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thanks lance for the recipe i’m gonna try it soonnow i grew up eating weisswurst only back then '“aka” the 60’s lol it was called bockwurst but they souund the same
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jand jonathan i’ll be looking forward to it . you guys at waltons haven’t dissapointed me yet thank you
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jonathan there’s a meat company called wild fork foods i found it online after i seen your weisswurst seasoning they are based around chicago but have stores in florida,california, texasand new york and they deliver. they have just about every kind of meat you would want
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smokerhead Thanks, I will check them out! I think I need to have some more veal as it keeps coming up from an ethics standpoint in different things here, podcast, some social media and the last time I have had any was like 2016 maybe? Ill get an order in!
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smokerhead Order has been placed, and I got one or two other things that sounded like they would be interesting to try, thanks!
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jonathan glad i could help. anything so my meatgistics school of learning never ends
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
smokerhead said in Specialty Sausage 101: What is Specialty Sausage?:
wild fork foods
I’m not allowed to play with you any more, I’ve spent 350.00 and getting ready to make another order with that recommendation! Kidding aside, thanks it really works for us folks that are very rural.
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