Hey Reinhard1 a ? for you

[Jim Almquist]

While stationed in Germany I remember eating weisse wurst and it seemed like it was served more in the morning almost like a breakfast sausage. The reason maybe it was eaten in the morning by me is because we would be taking a train to another town and maybe it was just a limited menu. Do you have a recipe or at least a idea what made up the wurst ? My guess would be pork because of how light colored it was.

[reinhard1]

Weisswurst venison sausage: 3/4lb. venison cubed. 1 tbsp. salt. 1 tbsp. sugar. 3/4 lb. pork fat. cubed. 11oz. ice. 1 tbsp. white pepper. 1 tbsp. dry mustard.1/4 tsp. mace. 1/2 tsp. gr. ginger. 1 1/2 tsp. grated limon zest. 2 tbsp. nonfat powdered milk. cotton string. hog casings. combine the venison with the salt and sugar. grind the venison and pork separately through a fine plate.place in individual bowls and chill well. place the gr. venison in a food processor, add the ice, and sprinkle with the spices.process the mix until cold.continue processing until the mix looks like cake batter. add the pork and milk and process in well. stuff in casings[leave a inch or so between each casing so you can tie them individualy. do not boil but simmer until full cooked or the temp is 160f. you can brown them a little in butter after that i would think.. from my german book. you can use beef if you have no venison. good luck.

[Jim Almquist]

Wow that was quick!

Those ingredients sound like the real deal. Thanks for posting that recipe.

[reinhard1]

i would suggest to use a stuffer vs stuffing from the grinder because of the texture. good luck.

[fishinchicks]

It is pretty common to eat wurst in the morning, according to our exchange daughter. She was pretty excited when I brought home some summer sausage. She said it tasted like what she eats at home in the morning.

I will say, she has enjoyed the cold cereals that we have in the morning.

[Jim Almquist]

When we would eat it on the train it was always with a slice of crusty bread and a dollop of mustard. There mustard was always great! Very tangy.

[pureinsanity]

When we would eat it on the train it was always with a slice of crusty bread and a dollop of mustard. There mustard was always great! Very tangy.

Thank you for your service!

[Mike89]

ok a numb question, is this 3 to 4 pounds or 3/4 lb for the meat and fat?

Thanks!

[reinhard1]

three quarter of a pound. never a dumb question when it comes to making sausage. you want to get it right as much as possible. good luck.

[reinhard1]

Krautwurst venison and sauerkraut sausage: 2 lbs. venison. - 1/2 jar sauerkraut. - 4 small potatoes. - 3 small onions. - 1 cup unseasoned bread crumbs. - 2 eggs beaten 1 tbls. salt 1 tbsp. black pepper. - 1 tsp. caraway seeds. - 1/2 tsp. ground sage. - 1/2 tsp. marjoram. - 1/2 tsp. thyme. hog casings. grind the venison with medium plate. mix all the ingredients together. regrind everything through fine plate. stuff into hog casings. i like to make some in 6 to 8 in links and some i make 12 in links and make a ring by tying the two ends together with cotton string. the smaller links i simmer in onions and beer and put on the grill to finish off and the rings i simmer in beer and onions till done and serve with fried potatoes for a great camping meal. good luck.

[KEN W]

reinhard1.....kraut sausage.....never heard of it.I know Swedish style uses potatoes.Gotta try that.Especially since your recipe is for only 2 lbs.Enough to try.

Have you ever smoked it?

[reinhard1]

no i have not. i dont know if krout and smoke go together but i do know in fresh sausage it's awsome. of course you have to like krout in the first place. but it is flavorful and great on a bun as well. just something different. good luck.

[Jim Almquist]

You mean to tell me that there might be someone who is not a fan of Kraut..Never

At home growing up that was a side dish with many a meal.

Good stuff and a recipe I really need to try !

[Juneau4]

If you don't like kraut--that must mean you only like lutefisk.

[reinhard1]

this is how to make german krout. two bags of sourkrout[not canned] two small onions, pepper, and bacon. take one pound of bacon and cut it all up in small pieces [very small]. take the krout and put it in a pot. i give it one light rinse. cut up the onions and a few shakes of pepper and put enough water in the pot with the level of the krout. bring to a boil and simmer for 20 min. while the krout is simmering fry the bacon bits till golden brown. drain the krout and put back in the pot and put the hot brown bacon with the grease in with it and mix it up. this is used as a side dish [for pot roast,roladen for example] and it the best topping for brats or polish. no ketchup or mustard needed. i only use refrigerated krout in bags.good luck.

[Juneau4]

I take the kraut with the onions added, put maybe 1/4 cup sugar in, a little water and cook it for 20-30 minutes add some grease from some fried pork chops and grate part of a raw potatoe in to thicken the kraut.

Nothing better than fried pork with this served over boiled potatoes, the cholesteral may go up a little though.

I'll have to try the added bacon.

[reinhard1]

yea, it's something you dont want to eat everyday, but i want to. when we grew up every sunday was pot roast, dumplings, and this sourkrout mix. none of us got fat, mainly because we stayed active and had a lot of chores to do. now, i have to watch it a little more but this sunday is roladen day with dumplings this krout and plenty of gravey. thanks for the krout tips. good luck.

[pureinsanity]

You mean to tell me that there might be someone who is not a fan of Kraut..Never

At home growing up that was a side dish with many a meal.

Good stuff and a recipe I really need to try !

The day my dad actually opens up and teaches me how to do his secret family recipe I will probably share it. I use to hate kraut, but when my dad makes it, my plate is LOADED. Even people who do not like kraut have tried my dads, and they always go back for seconds. Its like no other kraut you've had! I can't wait till he actually teaches me!

[pureinsanity]

Just looking at these recipes I can see whats missing in your kraut!

Throw a few pork hocks in there! Let that baby cook all day. But the key here is precook it all. Let it cool over night and than reheat. you will be amazed

[reinhard1]

i was raised on what your talking about. same goes for spareribs. i love fresh pork hocks and krout. we had potatoes in that mix as well. tell your dad to open up on that recepie so you can pass it on to your kids. i learned from my mom who made everything from scratch and went from there. i'm sure your dads krout is great for you to load up on it. good luck.

[gonefishing70]

My mouth is watering reading all these kraut dishes. I am going to give some of these a try.

[groundraker]

Care to share your dumpling recipe? Grew up eating caraway pork roast and potato dumplings. They were always better the next day sliced up and fried with the leftover pork juice. WOW!

[reinhard1]

actualy we had some today with rouladen. 8 pounds of potatoes, salt to taste, riser, one egg, and flour. boil potatos whole with skin on till soft on the inside [ i test with a fork]. drain the water and let cool. dust some flour on the kitchen counter. grab the riser and start peeling the potatoes and put them through the riser till all potatoes are run through [all on the dusted area]. crack an egg in the middle of the potatoes. sprinkle a little salt over the potatoes. start adding flour and mead together till the potato flour mix is like bread dough. cut a section off and form a roll abot two in. high and a foot long. and cut 1 in. chunks off. repeat till all chunks. have a pot of water with a little salt in, and bring to a boil. put about ten dumplings in the pot and let simmer till they come to the surface and repeat. as the cool they get firmer. that makes them prime for frying the next day. but same day with good gravey is awsome. good luck.

[LindellProStaf]

Reading all of these great kraut recipes is making my mouth water. Makes me want some for breakfast with bacon and eggs...... Well maybe later with some sausage...

[reinhard1]

krout is good for the system . making swedish sausage today. that goes good with the bacon krout also. good luck.