German · Main · Easy
Weisswurst
Munich's famous white sausage: delicate veal and pork links with parsley and lemon, poached gently and eaten before noon.
The whole recipe in 60 seconds
Weisswurst, in 5 ideas
- Never boil weisswurst; the delicate casings will split and the texture turns rubbery
- Tradition says eat them before noon, when they were historically made fresh each morning
- The skin is not eaten; peel it away or scoop the filling out
- Sweet Bavarian mustard, not Dijon, is the correct partner
- Warm the pretzels in the oven while the sausages poach
What you need
Ingredients
- 8 weisswurst sausages
- 8 cups water
- 1 teaspoon salt
- 4 soft pretzels, warmed
- Sweet Bavarian mustard for serving
- Optional: radishes and chives
How to make it
Directions
- Bring the water with the salt to a bare simmer, around 170 F. Do not let it boil.
- Add the sausages and poach gently for 12 to 15 minutes until heated through.
- Lift out with a slotted spoon and drain briefly.
- Serve immediately in the traditional way: peel the skin with a knife and fork, or cut the sausage lengthwise and scoop the meat out.
- Accompany with warm pretzels, sweet mustard, and a cold wheat beer if you like.
Money saver. Find weisswurst at European delis or German butchers; they freeze well, so stock up when you find them.