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Authentic Bavarian Weißwurst (White Sausage) Recipe
Weißwurst is a traditional Bavarian white sausage made from veal and pork back fat, delicately seasoned and poached to perfection. Served with pretzels, sweet mustard, and Weissbier, it’s a true taste of Bavaria!
Ingredients
For the sausage:
- 500 g veal, finely ground
- 250 g pork back fat, finely ground
- 2 tbsp crushed ice
- 1 small onion, finely chopped
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp ground white pepper
- ½ tsp ground mace
- ½ tsp ground cardamom
- 1 tbsp fresh parsley, finely chopped
- Natural casings (hog casings, soaked and rinsed)
For serving:
- Sweet Bavarian mustard 🌿
- Pretzels 🥨 or crusty bread rolls
- Weissbier (optional) 🍺
Instructions
- Keep Everything Cold ❄️ – Chill the veal, pork back fat, and mixing bowl in the refrigerator for 30 minutes. This ensures the right texture for the sausages.
- Blend the Mixture 🥣 – Use a food processor to mix the veal, pork back fat, and crushed ice until smooth. Add onion, lemon zest, salt, white pepper, mace, cardamom, and parsley. Blend until well incorporated.
- Prepare the Casings 🌭 – Soak natural casings in warm water for 15 minutes, then rinse thoroughly. Inspect for any tears before stuffing.
- Fill & Shape the Sausages 🎛️ – Use a sausage stuffer to carefully fill the casings, ensuring no air pockets. Twist into 10-12 cm (4-5 inch) links.
- Poach the Weißwurst 🍲 – Heat water to 75°C (167°F) and gently poach the sausages for 20-25 minutes. Do not boil to avoid splitting.
- Prepare the Sides 🥨 – While sausages cook, warm pretzels or bread rolls. Set out Bavarian mustard and chill the Weissbier.
- Serve Bavarian-Style 🍽️ – Traditionally, Weißwurst is served in a bowl with a small amount of poaching water to keep them warm.
- Enjoy the Ultimate Bavarian Experience! 🎉 – Peel the casing before eating and pair with pretzels, mustard, and Weissbier.
Notes
Authentic Bavarian Weißwurst (White Sausage) Recipe – A True German Delight! 🇩🇪🍽️
Weißwurst, or "white sausage," is one of Bavaria's most cherished culinary treasures, representing the heart of traditional German cuisine. This delicate, mildly seasoned sausage is a staple of Bavarian breakfasts and festive gatherings, offering a true taste of Germany's rich food culture. Served warm with freshly baked pretzels 🥨 and sweet mustard 🌶️, Weißwurst is best enjoyed in the morning, often paired with a refreshing glass of Weissbier 🍺. Let’s dive into the history, flavors, and the ultimate homemade Weißwurst recipe!What is Weißwurst? 🇩🇪
Weißwurst is a traditional Bavarian sausage made from finely minced veal and pork back bacon. Its signature pale appearance comes from the absence of curing agents or smoking. Instead, the sausages are gently poached in hot water, preserving their tender texture and mild, savory flavor.How is Weißwurst Traditionally Eaten?
Weißwurst is best enjoyed mid-morning as part of the classic Bavarian "second breakfast" (Frühschoppen). The traditional serving includes:- Soft Pretzels 🥨 – Freshly baked and slightly salted.
- Sweet Bavarian Mustard 🌶️ – A touch of sweetness balances the mild flavors.
- Weissbier (Wheat Beer) 🍺 – A refreshing beverage pairing.
