Weisswurst is a Bavarian white sausage made from pork and veal, traditionally served for breakfast. It is usually paired with mustard and served before noon. The sausage can be bought from specialized meat shops or served in German restaurants. It is often paired with other traditional German foods such as pretzels, apple chutney, and wheat beer. To eat, cut it up with a knife and fork or suck the flesh from the skin at each end. Chefs should keep in mind that typically four sausages can be made from one pound of meat. It can be seasoned with onions, allspice, salt, and bay leaves when simmering. The sausage can be added frozen to boiling water and cooked for 5-10 minutes before serving.
A mildly spiced white sausage, weisswurst is a Bavarian delicacy. The blend of prime cuts of pork and veal is traditionally served for breakfast. It can be bought from specialized meat shops or served in German restaurants.
One of Munich’s most famous foods, the traditional weisswurst is usually served as a pair of sausages. The lean cuts of veal and pork are accompanied by finely ground mustard seeds, parsley, onion powder and white pepper. White sausage is encased in a thin skin, which is not meant to be eaten.
Cooked in boiling water, the slightly sweet dish is usually served before noon. Typically, the only people who require a meal as lunch or dinner are tourists. When served, the sausage pairs are typically still in the water, steeped in a covered pot to keep its texture warm and moist. The sausage can be served with other traditional German foods, such as soft bread pretzels, sweet apple chutney, and white wheat beer or weissbeer.
To eat a weisswurst, just cut it up with a knife and fork like most other meat dishes. Locals often suck the flesh from the skin at each end of the package. The sweet mustard served with the dish can be spread over the meat to enhance its flavour. Sliced onions can also be served atop the dish.
Since weisswurst is very tender, it should be simmered. To be sure a Weisswurst sausage is fresh, you can check for patches of parsley under the nearly pure white skin. If these flakes are no longer a vibrant green and instead are a dull gray color, the sausage shouldn’t be eaten.
When purchasing weisswurst for cooking, chefs should keep in mind that typically four sausages can be made from one pound (half of a kilogram) of meat. Other suggestions for serving weisswurst, including pairing the meat with German red cabbage, mashed potatoes with gravy and mushrooms, or sauerkraut. It can be sweetened with the addition of brown sugar, cloves and nutmeg when cooked. Onions, allspice, salt, and bay leaves are other popular seasonings when simmering this dish at home.
These German sausages can be added frozen to boiling water. Cover the sausages and keep them in the simmering water, removing them from the heat when hot bubbles begin to form. Put the meat in the water for another 5-10 minutes before serving.
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