Pan Fried Weisswurst Food

PAN-FRIED WEISSWURST

Pan-Fried Weisswurst image

Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

1 tablespoon canola or olive oil
8 weisswurst
Potato Salad with Dill, White Wine, and Green Apple

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.

BOCKWURST RECIPE

Bockwurst Recipe image

One of the best bockwurst recipes that can be easily made at home.

Provided by Victor

Categories Main Course

Time 1h

Number Of Ingredients 15

Ingredients

400 g pork butt ((trimmed))
400 g veal
100 g back fat ((or fat trimmings))
100 g pork belly ((skin removed; can be substituted for back fat))
18 g kosher salt
6 g onion powder
3 g white pepper
2 g sweet paprika
0.5 g ginger
1 g nutmeg ((freshly grated recommended))
1 g coriander seeds ((ground in a mortar))
1 g celery seed ((ground in a mortar))
lemon zest from 1/3 lemon ((just the yellow part, do not use the bitter white part))
1 egg
100 ml whole milk

Steps:

Cut the meat and the fat into 2" pieces and place in a large bowl. Add the spices and the seasonings and mix.
Grind the seasoned meat and the fat through a 3/16" (3 mm) grinder plate.
Beat the egg in a food processor.
Add the ground meat and the milk and pulse to emulsify, about 30 seconds.
Stuff the meat into standard 28-32 mm hog casings forming 4" links.
Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts : Calories 372 kcal, Carbohydrate 2 g, Protein 24 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 1102 mg, ServingSize 1 serving

GERMAN SAUSAGE FRY

German Sausage Fry image

DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said "I'll have what they are having!" Unfortunately they were having the last available servings of a house special. He was crushed. The "house" wasn't into sharing their recipe. Just based on "eye-balling" the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this.

Provided by Catte Nappe

Categories Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

4 sausages (assorted bratwurst, knackwurst, weisswurst, wieners, or your choice)
1/4 cup beer
2 tablespoons German mustard (spicy)
1 cup onion, chopped into large chunks
3 tablespoons vegetable oil

Steps:

Steam sausages 8 to 10 minutes.
While sausages cool enough to handle, saute onion chunks in oil until they soften.
Remove onions from pan and set aside.
Slice sausages into large chunks and add to frying pan.
Saute until sausages begin to brown.
Return onions to pan, add beer and mustard.
Stir until mixture is warm.

Nutrition Facts : Calories 378.1, Fat 33.5, SaturatedFat 8.3, Cholesterol 53.8, Sodium 477.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.3, Protein 11.8

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