Authentic Bavarian Weisswurst: A Traditional German Sausage Recipe

Ingredients

  • 2 1/2 pounds veal shoulder or veal stew meat, cut into 1 inch cubes
  • 1/2 pound pork fatback, cut into 1 inch cubes
  • 1 cup crushed ice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon kosher salt
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon ground mace
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 10 feet hog casings, soaked in warm water and rinsed

Steps and instructions

  1. Place veal and pork fatback in the freezer for about 1 hour until very firm.
  2. Grind the veal and pork fatback through the fine disk of a meat grinder into a large bowl set in a larger bowl of ice.
  3. Grind the mixture again.
  4. Add crushed ice, parsley, salt, onion, chives, mace, white pepper, nutmeg, cardamom, and ginger to the bowl; mix with your hands until evenly blended.
  5. Rinse hog casings very well; keep in a bowl of warm water.
  6. Stuff the casings with the sausage mixture.
  7. Tie off the open end of the sausage stuffer and twist the sausages at 4-inch intervals.
  8. Bring a large pot of water to a boil; reduce heat to a simmer.
  9. Cook sausages in simmering water until firm and no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  10. Serve the Weisswurst with sweet mustard and fresh pretzels.

Tools for making

  • Meat Grinder - A tool used to grind the veal and pork fatback into a fine mixture.
  • Bowl - A large bowl to hold the ground meat mixture and keep it chilled on ice.
  • Knife - A sharp knife to finely chop the onion, chives, and parsley.
  • Measuring Spoons - Utensils used to accurately measure the salt, mace, white pepper, nutmeg, cardamom, and ginger.
  • Crushing Tool - A tool to crush the ice into small pieces for the sausage mixture.
  • Sausage Stuffer - A device used to stuff the sausage mixture into the hog casings.
  • Kitchen Twine - Twine used to tie off the open end of the sausages and twist them at 4-inch intervals.
  • Large Pot - A pot large enough to hold water and simmer the sausages.
  • Instant-Read Thermometer - A thermometer used to ensure the sausages are cooked to the correct internal temperature.
  • Bowl of Warm Water - A bowl of warm water to soak and rinse the hog casings before stuffing.

Recipe variations

  • Use chicken or turkey instead of veal for a lighter alternative.
  • Replace the pork fatback with bacon for added smoky flavor.
  • Add finely chopped garlic or minced shallots for an extra layer of flavor.
  • Experiment with different herbs and spices such as thyme, rosemary, or paprika.
  • Try using lamb or beef instead of veal for a different taste.
  • Make a vegetarian version using plant-based protein substitutes like tofu or tempeh.
  • Create a gluten-free version by using gluten-free breadcrumbs or substituting with almond or coconut flour.
  • Add grated cheese, such as Parmesan or Gruyere, to the sausage mixture for a cheesy twist.
  • Incorporate dried fruits like cranberries or apricots for a hint of sweetness.
  • For a spicier option, include chopped jalapenos or red pepper flakes.

Recipe overview

Weisswurst, or "white sausage", is a traditional Bavarian dish that is a staple of Oktoberfest and other German celebrations. This recipe takes you step-by-step through the process of creating your own homemade Weisswurst, made from a flavorful blend of veal, pork fatback, and a blend of herbs and spices. These sausages are then gently simmered to perfection. Served with sweet mustard and fresh pretzels, this Weisswurst recipe offers an authentic taste of Bavaria. It's a bit of a project, but the result is worth every minute spent. Enjoy the process and the delicious end result!

Common questions

  1. Can I use other types of meat instead of veal? Yes, you can substitute veal with lean pork if desired.
  2. Can I skip the pork fatback? While the pork fatback adds flavor and richness, you can omit it if you prefer a leaner version of Weisswurst.
  3. Is it possible to make Weisswurst without a meat grinder? If you don't have a meat grinder, you can ask your butcher to grind the meat for you or use pre-ground veal and pork.
  4. Can I use pre-packaged sausage casings? Yes, you can use pre-packaged sausage casings. Just make sure to follow the instructions on the packaging for proper preparation.
  5. Can I grill or fry the Weisswurst instead of boiling them? Traditionally, Weisswurst is boiled, but you can also grill or pan-fry them if you prefer a different cooking method.
  6. What are some traditional accompaniments for Weisswurst? Weisswurst is often served with sweet mustard and fresh pretzels. Some people also enjoy it with sauerkraut and potato salad.

Serving dishes and utensils

  • Meat Grinder - A meat grinder is essential for grinding the veal and pork fatback.
  • Large Bowl - You will need a large bowl to mix the ground meat and other ingredients together.
  • Bowl of Ice - Placing the mixing bowl in a larger bowl of ice helps keep the ingredients cold during the mixing process.
  • Sausage Stuffer - A sausage stuffer is used to stuff the sausage mixture into the hog casings.
  • Kitchen Twine - Kitchen twine is required for tying off the open end of the sausages and twisting them at 4-inch intervals.
  • Large Pot - A large pot is needed to bring water to a boil and cook the sausages.
  • Instant-Read Thermometer - An instant-read thermometer is used to check the internal temperature of the sausages to ensure they are fully cooked.
  • Sweet Mustard - Sweet mustard is traditionally served with Weisswurst and complements the flavors well.
  • Fresh Pretzels - Fresh pretzels make a delicious accompaniment to Weisswurst.

Origin stories

Weisswurst, or "white sausage", is a traditional Bavarian sausage that made its first appearance in Munich in the mid-19th century. It was invented by a butcher named Sepp Moser who ran out of regular sausage casings while preparing for the local Fasching carnival. Not wanting to disappoint his customers, Moser used what he had on hand, which were thicker casings normally used for liver sausages. He filled them with a mixture of finely chopped veal, pork back bacon, herbs, onions, lemon and spices. Due to the light colour of the veal and the larger casings, the sausages appeared white, earning them their name. They were an instant hit, and have since become a beloved staple of Bavarian cuisine. Traditionally, Weisswurst is served in a bowl of hot water with a side of sweet mustard and freshly baked pretzels, and it's considered a special treat to enjoy them as a second breakfast, particularly during Oktoberfest.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.