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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.
Chill Equipment and Ingredients
Grind the Meat and Fat
Create the Sausage Emulsion (Farce)
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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.
This german recipe takes 80 minutes to prepare and yields 6 servings. At 792.69 calories per serving with 36.61g of protein, it's a advanced recipe perfect for breakfast or brunch or lunch.
Stuff the Casings
Poach the Weisswurst
Serve Traditionally
For a slightly different flavor profile, you can add a pinch of ground nutmeg or a tablespoon of fresh chives along with the parsley.
While classic Weisswurst uses veal, you can substitute it with very lean, pale pork loin for a different but still delicious sausage. The texture and color will vary slightly.
The veal and pork provide high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
This dish is a good source of B vitamins, particularly B12 and niacin, which are crucial for energy production, brain function, and maintaining a healthy nervous system.
Weisswurst contains important minerals like zinc, which supports the immune system, and iron, which is vital for creating red blood cells and preventing anemia.
A typical serving of two Weisswurst sausages (around 260g) contains approximately 600-700 calories, primarily from fat and protein. This can vary based on the specific fat content of the meat used.
Weisswurst is a high-protein food, which is good for muscle maintenance. However, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet, considered more of a traditional indulgence than a health food.
Boiling the sausages will cause the delicate, natural casings to split open. The high heat and agitation of boiling water would also ruin the fine, emulsified texture of the meat, making it tough and grainy.
'Zuzeln' is the traditional, informal Bavarian method of eating Weisswurst. It involves cutting off one end of the sausage and sucking the meat directly out of the casing. The casing is not typically eaten.
Weisswurst is best eaten fresh on the day it's made. If you must store them, let them cool completely after poaching, then refrigerate in an airtight container for up to 2 days. Reheat gently in hot, non-boiling water.
The only traditional mustard served with Weisswurst is 'Süßer Senf', a sweet Bavarian mustard made with coarsely ground mustard seeds, sugar, and vinegar. Its sweetness perfectly complements the mild sausage.