Weisswurst Recipe – German Special
Weisswurst is a classic Bavarian white sausage known for its delicate flavors and soft texture. Made from finely minced lean veal and pork fat, it’s spiced with parsley, lemon zest, white pepper, cardamom, mace, and ginger to achieve that subtle, aromatic profile. Unlike smoked or grilled sausages, weisswurst is gently poached in hot (but not boiling) water to keep the sausage whole and the casing tender. Traditionally eaten before noon in Bavaria, often served with sweet mustard and soft pretzels, it’s a comforting, heritage-rich dish rooted in German breakfast culture.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Weisswurst Ingredients:
- Pork and Veal: Typically equal parts, about 1 lb (450 grams) total
- Ice: 1 cup (to keep the mixture cold)
- Onion: 1 small, finely chopped
- Fresh Parsley: 1 tablespoon, finely chopped
- Salt: 1 1/2 teaspoons
- White Pepper: 1/2 teaspoon
- Ground Mace: 1/4 teaspoon
- Ground Ginger: 1/4 teaspoon
- Heavy Cream: 1/2 cup
- Natural Sausage Casings: 5-6 feet (about 1.5-1.8 meters)
How to make Weisswurst:
Poach the Sausages: Simmer the sausages in hot (but not boiling) water for about 10-15 minutes until cooked through.
Serve: Serve hot with sweet mustard and pretzels.
Recipe Notes:
Use a fine grind for the meat to achieve a smooth, soft texture typical of weisswurst.
Keep the meat and fat well-chilled during mixing; low temperature helps with binding and prevents the fat from separating.
Poach in water heated to around 70-80 °C (not boiling) so the sausage cooks through without bursting.
Serve immediately or keep in hot water to prevent the sausage from cooling and the skin from toughening.
Pair with sweet Bavarian mustard and a fresh pretzel for an authentic experience.
