Weisswurst Recipe – German Special
Weisswurst, a traditional Bavarian sausage, is known for its pale color (“weiss” means white in German) and delicate flavor. It is often enjoyed as a breakfast or mid-morning meal in Bavaria, Germany.
- 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:
1
Poach the Sausages: Simmer the sausages in hot (but not boiling) water for about 10-15 minutes until cooked through.
2
Serve: Serve hot with sweet mustard and pretzels.
Recipe Notes:
Weisswurst is traditionally served without the skin, so it’s best to remove it before eating. Pair with a traditional Bavarian pretzel and sweet mustard for an authentic experience.
