BreakfastMain Course

Traditional Weisswurst

Name: Traditional Weisswurst
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: german, bavarian
Ingredients: 500 g veal very lean, chilled, cut into 2-inch cubes; 250 g pork fatback chilled, cut into 1-inch cubes; 120 ml ice water; 10 g salt; 2 g white pepper ground; 1 g mace ground; 0.5 g ginger ground; 0.5 g cardamom ground; 30 g onion finely minced; 15 g parsley finely chopped; 1 tsp lemon zest; 20 g pork casing natural, rinsed and soaked

This classic Bavarian white sausage recipe features a finely ground blend of veal and pork fatback, seasoned with aromatic spices. The mixture is carefully stuffed into natural casings and gently poached for a tender, flavorful breakfast sausage. Serve with sweet mustard and a pretzel.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Hard
Per serving: 687 kcal

Gluten-free

Mise en place

Ingredients

500 gveal, very lean, chilled, cut into 2-inch cubes
250 gpork fatback, chilled, cut into 1-inch cubes
120 mlice water
10 gsalt
2 gwhite pepper, ground
1 gmace, ground
0.5 gginger, ground
0.5 gcardamom, ground
30 gonion, finely minced
15 gparsley, finely chopped
1 tsplemon zest
20 gpork casing, natural, rinsed and soaked

Equipment

meat grinder · sausage stuffer attachment · food thermometer · large pot · large mixing bowl

The method

Step by step

1
Chill all meat, fat, and equipment (grinder parts, mixing bowl) thoroughly in the freezer for at least 30 minutes before starting.
About 30 min
Cook’s note: Keeping everything very cold prevents fat from smearing and ensures a better texture.
2
Grind the veal through the fine die of a meat grinder into a chilled mixing bowl.
About 5 min
3
Grind the pork fatback through the fine die of a meat grinder into the same bowl as the veal.
About 5 min
4
Add the salt, white pepper, ground mace, ground ginger, ground cardamom, minced onion, chopped parsley, and lemon zest to the ground meat and fat.
About 2 min
5
Begin mixing the ingredients by hand or with a stand mixer fitted with a paddle attachment, gradually adding the ice water until the mixture becomes cohesive and sticky.
About 10 min
Cook’s note: Do not overmix, as this can make the sausage tough.
6
Attach the sausage stuffer attachment to your meat grinder or stand mixer.
About 1 min
7
Carefully feed the soaked pork casing onto the stuffing horn, leaving a small tail at the end.
About 2 min
Cook’s note: Ensure the casing is free of tangles and air pockets.
8
Begin stuffing the sausage mixture into the casing, being careful not to overfill or leave large air pockets.
About 15 min
Cook’s note: Use a pin to prick any visible air bubbles in the stuffed sausage.
9
Once the casing is filled, twist the sausage into individual links, approximately 10-12 cm long.
About 5 min
Cook’s note: Alternate the direction of twisting for each link to secure them.
10
Bring a large pot of water to a gentle simmer (around 80-85°C / 175-185°F). The water should not boil.
About 5 min
Cook’s note: A food thermometer is useful here to maintain the correct temperature.
11
Carefully add the Weisswurst links to the simmering water.
About 1 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
12
Poach the sausages for 10-15 minutes, or until they are firm to the touch and cooked through.
About 15 min
Cook’s note: Weisswurst should never be boiled, as this can cause the casings to burst.
13
Remove the cooked Weisswurst from the water and serve immediately.
Cook’s note: Traditionally served with sweet mustard and a pretzel.

Per serving

Nutrition

38%Score

Calories: 686.9kcal
Protein: 33.1g
Carbs: 1.6g
Fat: 60.4g
Fibre: 0.6g
Sugar: 0.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooked Weisswurst in an airtight container in the refrigerator.

Reheating

Gently reheat in simmering water until warmed through; do not boil.