A classic Bavarian specialty, these delicate white sausages are made with veal and pork, seasoned with parsley and lemon. Traditionally enjoyed for breakfast with sweet mustard and a pretzel, they are gently poached to perfection, resulting in a uniquely smooth and tender texture.
Prep60 min
Cook20 min
Soak30 min
Servings6
Serving size: 2 pieces
793cal
37gprotein
3gcarbs
Ingredients
680 g Veal Shoulder (Well-chilled and cut into 1-inch cubes)
340 g Pork Back Fat (Well-chilled and cut into 1-inch cubes)
350 g Crushed Ice (Essential for keeping the mixture cold during emulsification)
150 g Onion (One medium onion, very finely minced)
A perfectly balanced sweet and tangy mustard sauce that's incredibly easy to make at home. Ideal for dipping pretzels, glazing ham, or spreading on sandwiches, this versatile condiment is ready in under 15 minutes.
Warm, chewy, and perfectly golden-brown homemade soft pretzels. With their distinctive tangy flavor from a quick baking soda bath and a sprinkle of coarse salt, they are the ultimate comfort snack.
About Bavarian Weisswurst, Sweet Mustard and Soft Pretzels
Perfectly spiced Weisswurst with sweet mustard & soft pretzel – a unique, soul-satisfying brunch!
This german_american dish is perfect for brunch. With 1163.79 calories and 46.01g of protein per serving, it's a nutritious choice for your meal plan.
71gfat
Ground Mace
1 g Ground Ginger
1 g Ground Cardamom
10 feet Pork Casings (32-35mm diameter, soaked in warm water for at least 30 minutes)
2000 ml Water (For poaching)
Instructions
1
Chill Equipment and Ingredients
Place your meat grinder parts (blade, plate, auger), a large metal mixing bowl, and the paddle attachment for your stand mixer in the freezer for at least 1 hour.
Ensure the cubed veal and pork fat are extremely cold, almost frozen, before you begin.
2
Grind the Meat and Fat
Assemble the chilled meat grinder using a fine grinding plate (3mm or 1/8 inch).
Pass the cold veal and pork fat cubes through the grinder into the chilled bowl.
For the smoothest texture, return the ground mixture to the freezer for 15-20 minutes, then grind it a second time.
3
Create the Sausage Emulsion (Farce)
Transfer the ground meat to the chilled bowl of a stand mixer fitted with the paddle attachment.
Add salt, white pepper, mace, ginger, cardamom, minced onion, parsley, and lemon zest.
Mix on low speed for 1 minute to distribute the seasonings.
Increase speed to medium and gradually add the crushed ice. Continue mixing for 5-7 minutes until the mixture becomes a fine, sticky, and uniform paste (an emulsion). Do not overmix or allow the mixture to get warm.
4
Stuff the Casings
Thoroughly rinse the soaked pork casings with cool water, inside and out.
Load the casing onto the nozzle of your sausage stuffer, leaving a few inches of overhang.
Fill the stuffer with the meat mixture, pressing down to remove any air pockets.
Stuff the casings evenly, ensuring they are full but not overly tight to prevent bursting. Twist into 5-inch (12-13 cm) links.
5
Poach the Weisswurst
In a large pot, bring 2 liters of water and 18g of salt to a simmer (around 175°F / 80°C). Immediately reduce the heat to low. The water should be steaming, but never boiling.
Gently place the sausages into the hot water. Poach for 15-20 minutes until they are firm, plump, and heated through. An instant-read thermometer should register 160°F (71°C) in the center.
Do not let the water boil at any point, as this will split the casings.
6
Serve Traditionally
Remove the Weisswurst from the pot using a slotted spoon.
Serve immediately in a tureen or deep bowl with some of the hot poaching water to keep them warm at the table.
Enjoy with sweet Bavarian mustard (Süßer Senf), soft pretzels (Brezn), and a glass of Weissbier (wheat beer).
47cal
1gprotein
8gcarbs
1gfat
Ingredients
0.5 cup dry mustard powder
0.5 cup apple cider vinegar
0.5 cup light brown sugar (packed)
0.25 cup water
0.5 tsp salt
0.25 tsp turmeric powder (for color)
Instructions
1
In a small, non-reactive saucepan, add the dry mustard, brown sugar, salt, and turmeric powder. Whisk the dry ingredients together to break up any clumps. Slowly pour in the apple cider vinegar and water, whisking continuously until the mixture is completely smooth.
2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to prevent scorching. Once simmering, reduce the heat to low. Continue to cook for 5-7 minutes, whisking occasionally, until the mustard has thickened. It will thicken more as it cools.
3
Remove the saucepan from the heat and let the mustard cool to room temperature. Transfer the cooled mustard to a clean, airtight jar or container. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and brown sugar.
Gently stir to combine and let the mixture sit for 5-7 minutes.
It is ready when it becomes foamy and smells yeasty, indicating the yeast is active.
2
Make and Knead the Dough
Add the melted butter, salt, and 4 cups of flour to the yeast mixture.
Using a dough hook on low speed, mix until combined. Gradually add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl.
Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should be tacky but not sticky.
If kneading by hand, mix ingredients with a wooden spoon, then turn out onto a lightly floured surface and knead for 8-10 minutes.
3
First Rise
Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Shape the Pretzels
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly grease them.
Gently punch down the risen dough and transfer it to a clean work surface. Divide the dough into 8 equal pieces.
Roll each piece into a long, even rope about 22-24 inches long.
To shape, form the rope into a 'U' shape. Cross the ends over each other twice, then bring the ends down and press them onto the bottom curve of the 'U' to form the classic pretzel shape.
5
Baking Soda Bath
In a large, wide, non-reactive pot (like stainless steel), bring the 10 cups of water to a rolling boil.
Very carefully and slowly, add the baking soda to the boiling water. Be aware that it will foam up significantly.
Working one at a time, use a large slotted spoon or spider strainer to gently lower a shaped pretzel into the boiling solution.
Boil for 30 seconds, then carefully flip and boil for another 30 seconds.
Remove the pretzel, allowing excess water to drip off, and place it on the prepared baking sheet. Repeat with remaining pretzels.
6
Bake to Golden Perfection
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash.
Brush the top of each boiled pretzel with the egg wash.
Sprinkle generously with coarse sea salt.
Bake for 12-15 minutes, rotating the baking sheets halfway through, until the pretzels are a deep golden brown.
Let the pretzels cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm.
