Charles Weishar contacted me and said that in the September 28 newsletter I was comparing different styles of Bratwurst in different regions of Southern Germany, and said that in Munich the bratwurst is steamed so as not to break the skin. I was showing Weisswurst and not Bratwurst and that they are not even similar. Since Weisswurst is such a tradition Munich it is worth going into. Especially since they ARE so different .
In Portland Oregon, circa 1960 when I was growing up Weisswurst was not available in Portland, Oregon but we had a similar textured sausage called Bockwurst. This looked so odd to a young American that loved his pink colored Hot Dogs. This was pure white and didn't look like the breakfast links I got with my pancakes or the Bratwurst we did at cookouts on the BBQ.
A Bratwurst is a Coarser ground sausage, much the same texture as hamburger or mince, and stuffed into a casing. It is traditionally BBQued over coals or pan fried.
A Wiesswurst (or Bockwurst) is gone a further step and ground to a puree and has certain spices before it is shot into the casing. It is never fried but cooked in water under the boiling point so the skin doesn't break.
Here is a video of how it is made.
The technique is similar to the recipe I gave for Fleischkase or Leberkäse where you grind the meat
with ice to help emulsify everything.
Charles says that in Bavaria when you order the Weisswurst, a porcelain bowl comes out with the wurst in the water they were heated in. You eat your fill and they are counted when the bowl is removed and you are charged accordingly.
The traditional way to eat Weisswurst is to snip the end and peel down the casing and sort of ..."suck" the meat out of the casing.
Another way is the slice the weisswurst and cut the meat out.
I found that the former way is not as crazy as it sounds and works quite well. the skin is almost like a paper to hold the sausage and keep your hands fairly clean.
However you eat them they are a wonderful treat and Charles says he buys his Weisswurst online at Stiglmeiers
9 wooden skewers soaked in water
3 lbs. beef chuck in 1"cube's
3 large onions, quartered and separated into 3 to 4 layers
salt and pepper
FOR THE SAUCE:
4 tablespoon oil for frying
3 large onions, and whatever is left from above, sliced
2 large red peppers, cleaned and cut into 1" chunks
7 to 8 bacon slices, cut into 1/2 " pieces
4 cups chicken broth
4 cups beef broth
1 medium/large pickle, thinly diced
1/4 cup pickle juice from same jar
2 tablespoons good mustard, medium sharp
3 tablespoons paprika, I used hungarian
1 teaspoon cayenne pepper
2 bay leaves
1 pinch of ground cloves, or 2 small whole
1 bottle tomato ketchup ( the standard size, about 12 oz.)
salt and pepper to taste
Alternate the meat cubes and onion pieces, not more than 4 to 5 pieces of meat per skewer, and sear in hot oil. I did this in batches in a large frying pan. When the meat is nicely browned on all sides, take the skewers out and place on a plate. Sprinkle with salt and pepper.
To the drippings in the pan add the bacon, onion, red pepper. Cook for 5 to 10 minutes. Add a bit of broth and briefly cook until bubbly.
Scrape everything into a large pot. Add the remainder of the chicken and beef broth, the pickle, pickle juice, mustard, paprika, cayenne, bay leaves, cloves, ketchup, salt and pepper. Cook on low until everything is well blended.
Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, covered. UNCOVER, and continue to simmer until done, another 1 hour or more. This is important, as you want the sauce to become thicker and more concentrated. To keep the meat immersed, add a bit more broth.
When done, the sauce will have a wonderful rich color, and the meat will be very tender. Take the skewers out of the sauce and place on a platter. Remove the bay leaves and cloves. Using a handheld immersion blender, puree the sauce. Return the meat to the sauce until ready to serve. Alternatively, you could leave the sauce as is for a more rustic look.
The schaschlik can be eaten right away, or re-heated in a slow cooker for the next day. The taste improves the longer it sits in the sauce.
In Germany schaschlik is served with fries and a garden salad.
My grandmother from German heritage, made a drop noodle dumpling that was poured into a soup or broth, much like a Chinese egg drop soup. We've always called them Rivelins, (pronounced as if starting to say river..rivelins). Traditionally, in my Dad's cooking and our family, these were put into the potatoe soup. The raw potatoes , with come celery and onion, were boiled until nearly done. Then this drop noodle mix was used. Sometimes the soup was creamed after that, sometimes not, but the milk was never boiled, just heated to near scalding.
The potato soup often was started with bacon, fried and removed, using the fat for pre-cooking the celery and onion, then water was added and the potatoes, salt and pepper, brought to a boil, then turned down to a mild boil.
The drop noodle was made with 1 or 2 eggs, cracked into a cup or bowl. Some salt and pepper added, then flour was added to that, a few Tablespoons at a time until here was a smooth pourable dough. No baking powder or soda was added so they made a chewy noodle.
Pour out in a stream, stopping the pour off at about a 1 & 1/2 inch length. They will sink to the bottom, then rise and float. After all dough is used, cook about 5 minutes more. Lid on or off doesn't seem to matter.
If you want a cream soup. add the milk and/or cream now, turn down the heat to a high simmer, leave lid off. When milk is very hot.. or appears about to boil, turn off.
Now, if the noodle dough gets too thin, you can use for a spaetzel, pour it thru a colander held over the pot. The holes will make a mall rice like dropping but it may have to be shaked from time to time to keep it from turning into strings or melting.
If it's too thick, you can pinch off and roll with fingers. Keep size small.
To a thin mix, add a teaspoon of water or broth at a time stirring, to a dough that's too thick to pour.
These were 'sworn' to be a German soup noodle/dumpling. I call them an instant noodle when you don't want to take the time to go through multiple steps to get a good and chewy noodle.
I didn't find the name or exact recipe on the German site but it's just close to other recipes that are posted there.