Bavarian Weisswurst (Weißwurst)
Weißwurst, or Bavarian Weisswurst, is a traditional German sausage made with finely minced veal and pork back bacon. It is a popular dish in Central European cuisine, particularly in Bavaria.
Ingredients
- 4 Weißwurst sausages
- 1 liter water
- 1 teaspoon salt
- 1 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup cold milk
Instructions
- In a large pot, bring the water to a gentle simmer.
- Add the sausages to the pot and let them simmer for 10 minutes.
- While the sausages are cooking, mix the salt, white pepper, and nutmeg in a small bowl.
- After the sausages have cooked, remove them from the water and place them in a bowl of cold water for 1 minute.
- Remove the sausages from the water and peel off the casing.
- Serve the Weißwurst with the spice mixture and a side of sweet mustard.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Large pot Bowl
Tools
Tongs Knife
Serving suggestions
Serve the Weißwurst with freshly baked pretzels and a cold beer for an authentic Bavarian experience.
Tips & tricks
Be sure to simmer the sausages gently to prevent them from bursting.
Cost
$10