Germany is renowned for its rich culinary heritage, and one of its most cherished contributions is the Weißwurst. This traditional Bavarian white sausage, a staple in Munich and a highlight of Oktoberfest, has been savored since the 19th century. This article will guide you through the process of making Weißwurst at home, including tips on ingredients, preparation, and serving, bringing a taste of Bavaria right to your kitchen.
Ingredients
To make authentic Weißwurst, you’ll need:
2.5 lbs (1.1 kg) of veal shoulder, finely ground
0.5 lbs (225 g) of back bacon (or pork back fat), finely chopped
1 cup (240 ml) of ice water
1 large egg white
2 teaspoons (10 ml) of kosher salt
1 tablespoon (15 ml) of fresh parsley, finely chopped
1 teaspoon (5 ml) of white pepper
1 teaspoon (5 ml) of mustard seeds, crushed
1/2 teaspoon (2.5 ml) of mace
1/2 teaspoon (2.5 ml) of cardamom
1/2 teaspoon (2.5 ml) of lemon zest
Sausage casings (preferably natural hog or sheep casings)
Equipment
Meat grinder
Large mixing bowl
Sausage stuffer
Large pot for poaching
Preparation
1. Grinding the Meat and Fat
Start by grinding the veal shoulder and back bacon. For the best texture, it’s crucial to keep the meat and equipment cold. Place the meat and the grinder parts in the freezer for about 30 minutes before grinding.
2. Mixing the Ingredients
In a large bowl, combine the ground meat and fat. Gradually add the ice water and egg white, ensuring the mixture remains cold. This is key to a smooth and emulsified texture. Add the salt, parsley, white pepper, crushed mustard seeds, mace, cardamom, and lemon zest. Mix thoroughly until the ingredients are well combined and the mixture becomes sticky. This is important for the sausages to hold together well.
3. Stuffing the Sausages
Soak the casings in warm water to make them more pliable. Run water through them to ensure they are clean and to identify any holes. Using the sausage stuffer, carefully fill the casings with the meat mixture. Avoid overstuffing to prevent the sausages from bursting during cooking. Twist the sausages into 4-inch lengths.
4. Poaching the Weißwurst
Fill a large pot with water and heat it to just below boiling (around 160°F or 70°C). Gently place the sausages in the water and poach them for about 20-25 minutes. It’s important not to let the water boil, as this can cause the sausages to burst.
5. Serving
Traditionally, Weißwurst is eaten before noon with sweet mustard, freshly baked pretzels, and a cold beer. The sausages are usually heated in water but not boiled, as this could cause the casing to burst. Remove the Weißwurst from the water, and serve immediately.
Tips for the Perfect Weißwurst
Quality of Meat: Use high-quality veal and pork for the best flavor.
Grinding: Keep everything cold during grinding to prevent fat smearing.
Seasoning: Be generous with seasonings to achieve the authentic Bavarian taste.
Cooking: Never boil the sausages; gentle poaching is key.
Serving Suggestions
Traditional Bavarian Breakfast: Serve with sweet mustard, pretzels, and a wheat beer for a classic Bavarian breakfast.
Oktoberfest Feast: Pair with sauerkraut, potato salad, and a stein of your favorite beer.
Modern Twist: Try serving Weißwurst with a variety of mustards or even a curry sauce for a contemporary take.
Making Weißwurst at home is a delightful way to explore German cuisine. While it requires some effort, the result is a delicious, authentic taste of Bavaria that’s perfect for special occasions or a hearty breakfast. Whether you’re celebrating Oktoberfest or simply enjoying a weekend brunch, this Weißwurst recipe is sure to impress.
FAQs
Can I freeze Weißwurst? Yes, you can freeze the uncooked sausages for up to two months.
What if I don’t have a meat grinder? You can ask your butcher to grind the meat for you.
Is there a vegetarian alternative? Traditional Weißwurst is meat-based, but you can find plant-based versions in some specialty stores.
Can I cook Weißwurst in beer? Yes, poaching in beer adds a unique flavor, but it’s not traditional.
How do I know when the sausages are done cooking? They should be firm to the touch and a thermometer should read 160°F (71°C).
Enjoy your homemade German Weißwurst and the taste of Bavarian tradition!
Fleischpflanzerl, also known as Buletten, or Frikadellen, are made of minced meat mixed with softened Brötchen (bread rolls) and eggs. Served hot or cold, with a pickle, with or without mustard, eaten plain or on a Schrippe (another word for roll) — doesn’t matter, as long as it tastes like Mutti’s. Tip: The “mushier” the softened bread, the lighter the meatballs will be. The harder the bread is, the firmer the meatballs’ consistency will be — but that’s a matter of taste. Serve with potato salad, sauerkraut or mashed potatoes.
Ingredients:
500 g minced meat (beef and pork)
100 g white bread
100 ml milk
1 onion
1 tbsp butter
2 eggs
2 tsp mustard
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp marjoram
½ tsp nutmeg
3 tbsp olive oil
Preparations:
Soak bread in milk.
Finely chop onion.
In frying pan saute onions with butter until glassy.
Place minced meat into a bowl and mix in eggs, soaked bread and mustard.
Fold in onions and add all other spices to taste. Form 8-10 patties.
Fry the patties at medium temperature for about 15 minutes, flipping them a few times.
Leberknödelsuppe is a traditional German dish, particularly popular in Bavaria. It is a liver dumpling soup made of beef liver, bread, eggs, and parsley cooked in beef broth. In the Palatinate, Leberknödel are often served with Sauerkraut and mashed potatoes.
Ingredients:
2 stale bread rolls
3/4 cup lukewarm milk
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground beef liver
1 tbsp chopped parsley
1 tbsp chopped carrots
1 pinch dried marjoram
1⁄2 tsp of lemon zest
1 tsp salt
1 pinch fresh ground black pepper
about 1 tbsp dry breadcrumbs
750 ml beef broth
Preparation:
In a large bowl, pour the milk over bread rolls and soak for 10 minutes.
Beat the eggs, then pour over the soaked rolls.
Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
Mix together well and knead until it forms pliable dough. (You may need to add some plain bread crumbs).
Form walnut-sized dumplings.
If your mixture is too wet or loose, then add another bread roll.
Bring the broth and carrots to a simmer in a large pot. Heat should be about medium or just a little lower. Don’t put the dumplings into boiling water because it will make them fall apart. Add dumplings one by one and let simmer. Dumplings will fall to the bottom of the pot and then float. Simmer for another 30 minutes once dumplings float to top. Avoid stirring the pot, it will break up the dumplings.
For the dumplings, cut the bread in small cubes or thin slices, put in a bowl, and pour with the lukewarm milk. Add salt, pepper and nutmeg, then let sit for 20 minutes.
Clean the mushrooms. Let them dry, then cut them in thin slices. Sprinkle with 2 tbsp lemon juice.
Peel both onions and wash and dry the whole bunch of parsley. Finely chop the onions and parsley.
For the dumplings, melt 1 tbsp butter in a small pan, then saute half the onions until transparent. Mix in half of the parsley and cook shortly. Add the egg and the onion-parsley mixture to the bread mixture and combine everything well. Add salt, pepper and nutmeg to taste.
In a large pot, bring 2 liters of salted water to a boil. Make a small test dumpling and carefully place it in the boiling water for a short time. If it falls apart, add some flour or bread crumbs to the dumpling mixture. Then, with moistened hands, make 8 dumplings. Carefully put them in the boiling saltwater and allow them to cook over medium heat for 20 minutes.
For the mushrooms, melt 2 tbsp butter in a large pan. Add the rest of the chopped onions and cook until transparent. Add the mushrooms to the pan, stirring constantly. Add salt and pepper and the cream and let the mixture simmer for 10 minutes. Add the rest of the parsley and stir. Add salt, pepper and lemon juice to taste.
Take the finished dumplings from the water and allow to drip dry. Serve with the mushroom sauce.
Fleischpflanzerl, also known as 
Leberknödelsuppe is a traditional German dish, particularly popular in Bavaria. It is a liver dumpling soup made of beef liver, bread, eggs, and parsley cooked in beef broth. In the Palatinate, Leberknödel are often served with Sauerkraut and mashed potatoes.
