Weißwurst (Bavarian White Sausage)

🧂 Ingredients

• 8 Weißwurst(Fresh, uncooked veal and pork sausages.)
• enough to cover sausages Water
• 1 teaspoon Salt(Optional, for the water.)
• for serving Sweet mustard (Süßer Senf)(Essential for authentic flavor.)
• 4 Soft pretzels (Brezn)(Freshly baked if possible.)
• for serving Wheat beer (Weißbier)(A traditional accompaniment.)

👨‍🍳 Instructions

1. 1

   Prepare the poaching liquid: In a wide pot or deep pan, combine enough water to generously cover the Weißwurst. Add the optional salt. Heat the water over medium-high heat until it is steaming and small bubbles are just beginning to form around the edges of the pot. The ideal temperature is around 70-80°C (158-176°F). Do NOT let the water come to a rolling boil, as this can cause the sausages to split.

   ⏱️ 5-7 minutes
2. 2

   Gently add the Weißwurst to the hot water. Ensure the sausages are fully submerged. Reduce the heat slightly if necessary to maintain a gentle simmer, avoiding a boil. Poach the sausages for 10 to 12 minutes, or until they are plump and heated through. They will turn a pale, opaque white color.

   ⏱️ 10-12 minutes
3. 3

   Serve immediately. Traditionally, Weißwurst is served in its poaching water in a tureen or individual bowls to keep them warm. Place one or two sausages per person in a bowl with some of the hot water.

   ⏱️ 1 minute
4. 4

   Enjoy the Weißwurst with the accompaniments. The traditional way to eat Weißwurst is to remove the skin before eating. You can either cut the sausage into bite-sized pieces and peel off the skin, or use the 'zuzeln' method (sucking the meat out of the skin). Dip generously into sweet mustard and enjoy with a fresh pretzel and a glass of wheat beer.

💡 Pro Tips

• ✓Weißwurst is traditionally eaten before noon, as it was historically made without preservatives and needed to be consumed fresh.
• ✓Never boil the Weißwurst; poaching gently is key to prevent splitting.
• ✓Sweet mustard (Süßer Senf) is the only acceptable mustard for authentic Weißwurst.
• ✓The skin is not meant to be eaten. Peel it off or 'zuzeln' (suck the meat out).

🔄 Variations

• While traditionally from Munich, similar white sausages are enjoyed throughout Bavaria.
• Can be served as a hearty breakfast or a light lunch.

🥗 Nutrition

Per serving