Weißwurst: Bavarian white sausages traditionally eaten before noon
Welcome to an authentic taste of Bavaria! In this quick guide, I'll demonstrate the correct way to prepare a Bavarian Weißwurst Breakfast, a dish that's a staple in Southern Germany, especially for late morning feasts. The key to perfect Weißwurst is in the gentle poaching process which yields a succulent, flavorful sausage without splitting the casing. Let's bring a little piece of Oktoberfest into your kitchen!
Ingredients:
- Water, enough to comfortably cover the sausages in a pot
- A pinch of salt
- A handful of parsley stems (optional)
- 4 Weißwürste (Bavarian veal sausages)
- Weißwurstsenf (Bavarian sweet mustard)
- Fresh pretzels
- Cold Weissbier (Bavarian wheat beer)
Equipment:
- Large pot with a lid
Instructions:
1. Fill a large pot with water, making sure you have enough to fully submerge the Weißwürste. Place on the stovetop and bring the water to a boil.
2. Once boiling, add a pinch of salt and the optional parsley stems to the water. Ingredients like onion, which are sometimes used in other recipes, are not recommended for this traditional version.
3. Turn off the heat and remove the pot from the burner to ensure the water stops boiling.
4. Gently place the Weißwürste into the hot water and immediately cover the pot with the lid.
5. Let the Weißwürste sit in the hot water for about 12 minutes to poach ('ziehen' in German). The sausages should not boil any further, as this could cause them to split.
6. After 12 minutes, remove the sausages from the water. The rest can stay in the pot, covered, to keep warm if not serving all at once.
Serving the Weißwurst Breakfast:
- Traditionally, Weißwürste are served with Bavarian sweet mustard and fresh pretzels.
- For a complete experience, don't forget to pour yourself a cold Weissbier. Make sure your beer glass is chilled by running it under cold water before pouring the beer.
- To eat the Weißwürste, traditional etiquette suggests 'zuzeln' (slurping or sucking out the meat from one end), but you can also peel off the casing and eat it with a fork and knife by making an incision and peeling it away to enjoy the sausage meat.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Cooking Tips:
- Remember not to let the water boil once the Weißwürste have been added.
- To keep the remaining sausages warm while you're eating, leave them in the hot water with the lid closed.
Servings: 2
This recipe is attributed to Der Kochsoap Kanal and can be found at their YouTube channel: https://www.youtube.com/@CLAUDIZ747.
YouTube channel - Der Kochsoap Kanal: https://www.youtube.com/@CLAUDIZ747
Weißwurst: Bavarian white sausages traditionally eaten before noon
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