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Weisswurst Recipe

German · Main course · 65 min total

Weisswurst is a traditional Bavarian veal sausage, delicately seasoned with parsley, lemon, and mace. This recipe recreates the authentic texture and flavor for a classic German breakfast or snack.

Ingredients

• 500 g veal shoulder, minced
• 200 g pork belly, minced
• 1/2 cup ice water
• 1 large egg white
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh parsley, finely chopped
• 1/2 small onion, grated
• 1 meter natural hog casings (about 8 sausages)

Instructions

1. In a large bowl, combine the minced veal and pork belly. Add the ice water, egg white, salt, white pepper, mace, ginger, lemon zest, parsley, and grated onion. Mix vigorously with your hands or a stand mixer with paddle attachment until the mixture becomes sticky and emulsified, about 5 minutes.
2. Cover and refrigerate the mixture for 30 minutes to firm up.
3. Rinse the hog casings under cold water and soak in a bowl of water for 30 minutes. Then flush water through the casings to check for leaks.
4. Stuff the sausage mixture into the casings using a sausage stuffer or a piping bag with a large round tip. Twist into 6-inch links. Prick any air bubbles with a needle.
5. Bring a large pot of water to a gentle simmer (about 80°C/175°F). Do not boil.
6. Gently lower the sausages into the water and poach for 15-20 minutes, until cooked through and firm to the touch. The water should stay just below a simmer.
7. Remove sausages with a slotted spoon and serve immediately, traditionally with sweet mustard and a soft pretzel.

Tips

• Serve with sweet Bavarian mustard and a fresh pretzel or rye bread.
• Weisswurst is traditionally eaten before noon as it is highly perishable.
• To reheat, poach gently in hot water for 5 minutes; do not boil or grill.
• Leftover sausages can be frozen for up to 1 month.

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