Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley) Recipe

J. Kenji Lopez-Alt

Note: A scale with gram measurements must be used for this recipe.

Recipe Facts

Active: 90 mins
Total: 0 mins
Serves: 4 servings

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  • 600g lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes

  • 15g kosher salt

  • 320g salted pork back fat

  • 75g finely diced yellow onion

  • 1/2 teaspoon grated lemon zest from 1 lemon

  • 1/2 teaspoon grated fresh ginger

  • 1/2 teaspoon ground white pepper

  • 1/4 cup finely chopped fresh parsley leaves

  • 1/4 teaspoon grated nutmeg

  • Hog casing, soaked and rinsed

  • 30g crushed ice

  • 2 tablespoons butter (if browning in skillet)

  • Whole grain or sweet German mustard for serving


  1. Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.

  2. Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.

  3. Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.

  4. Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.

  5. To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.

Special Equipment

Scale with gram measurement, food processor, thermometer, pastry bag or sausage stuffer

This Recipe Appears In

Nutrition Facts (per serving)
685 Calories
57g Fat
3g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 685
% Daily Value*
Total Fat 57g 73%
Saturated Fat 20g 98%
Cholesterol 143mg 48%
Sodium 1627mg 71%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 41g
Vitamin C 8mg 40%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 564mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)