Bavarian White Sausage (Weisswurst)

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Bavarian White Sausage is a delicate poached sausage from Munich made from finely minced veal, pork, and fresh parsley, seasoned with lemon, mace, and cardamom. Traditionally enjoyed before noon with sweet mustard, soft pretzels, and a cold wheat beer, it is gently poached — never boiled — to keep the pale casing tender and the interior silky.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 28 gProtein
• 1180 mgSodium
• 450 mgPotassium
• 40 mgCalcium
• 2.5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sausage meat

• 500 g (1.1 lb) veal shoulder, trimmed and cubed
• 250 g (9 oz) pork shoulder, cubed
• 150 g (5 oz) pork back fat, cubed
• 1 small yellow onion, finely grated
• 30 g (1 cup) fresh flat-leaf parsley, finely chopped
• 1 tsp finely grated lemon zest
• 1/2 tsp ground mace
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tsp ground white pepper
• 1 tbsp fine sea salt
• 100 ml (about 1/3 cup) ice-cold water
• 2 m natural hog casings (24–26 mm), rinsed and soaked

For serving

• 4 soft pretzels (Laugenbrezel)
• 4 tbsp Bavarian sweet mustard (süßer Senf)
• 2 tbsp unsalted butter, softened

Directions

1. Chill the cubed veal, pork, and pork back fat in the freezer for 20–30 minutes until very firm but not frozen solid; this is essential for a smooth, emulsified texture.
2. Working in batches, pass the chilled veal, pork, and fat through a meat grinder fitted with the finest plate, then transfer to a large bowl set over another bowl of ice. Add the grated onion, parsley, lemon zest, mace, ginger, cardamom, white pepper, and salt, and mix gently by hand until just combined.
3. Pour in the ice water a little at a time while kneading and folding the mixture for 3–4 minutes, until it becomes sticky, glossy, and holds together when a small patty is pressed between your fingers. Cover and refrigerate for 30 minutes to let the flavors meld and the mixture firm up.
4. Slip the soaked hog casing onto the stuffing tube of a sausage stuffer and pack the meat in tightly, taking care not to trap air bubbles. Tie a knot at the end, then twist or pinch off into 12–14 cm (5–5.5 inch) links, leaving space between each twist.
5. Bring a wide pot of unsalted water to 70–75°C (158–167°F) — use a thermometer and keep the heat on low; the water should steam but never boil. Lower the sausages in using a slotted spatula so they do not touch the bottom and poach gently for 15–18 minutes, turning once.
6. The sausages are done when they float, feel firm but springy, and the internal temperature reads 72°C (162°F). Lift them out with a slotted spoon onto a warm platter and serve immediately with sweet mustard, soft pretzels, and a small dish of butter for spreading on the pretzel.

Cook’s Notes

• Never boil Weisswurst — temperatures above 80°C (175°F) will cause the casing to burst and the delicate meat emulsion to crumble.
• Traditional Bavarian custom says Weisswurst should be eaten before the noon church bells ring, as older recipes contained no preservatives and would spoil by afternoon.
• Always use very cold meat and ice water; even a small amount of warmth during grinding will break the emulsion and give a grainy texture.
• If you do not have hog casings, the mixture can be formed into small patties (Frikadellen-style) and gently poached, though traditional presentation uses the casing.
• Leftover sausages keep refrigerated for 1 day and are delicious sliced and reheated in a little butter or used in a hearty lentil soup.

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