Weißwürste (Bavarian white sausages) with sweet mustard and pretzels

⏱ 22 min · 🍽️ 4 Portionen · 🧂 5 Zutaten

Zutaten

  • 2 l water
  • 1 tsp salt
  • 8 piece Weißwürste (fresh from the butcher, approx. 100 g each)
  • 4 piece soft pretzels
  • 4 tbsp sweet mustard

Zubereitung

  1. Bring the water to the boil with the salt in a wide pan, then take the pan off the heat.
  2. Carefully lay the Weißwürste in the hot water and put the lid on. The water must not boil again afterwards, or the delicate skin will burst open.
  3. The sausages have already been scalded by the butcher and are only heated through here; they should reach 70 °C in the centre.
  4. Put the Weißwürste into a warmed tureen with a little of the hot water and bring them to the table at once.
  5. To eat them, slit the skin lengthways and peel it off, or suck on the end of the sausage and draw it out of its skin, which in Bavaria is called "zuzeln".
  6. Serve the sweet mustard in small dishes with the soft pretzels alongside.
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Weißwürste (Bavarian white sausages) with sweet mustard and pretzels

A German breakfast from Bavaria: Weißwürste made from veal and pork forcemeat with plenty of parsley are steeped in hot water, never boiled, and come to the table in a tureen. Tradition has it that they were invented in Munich in 1857; ever since it has been said that they must never hear the noon bells — once for want of refrigeration, today simply out of tradition. Sweet mustard, fresh soft pretzels and, if you like, a wheat beer belong with them.

⏱

Kochzeit

22 min

🍽️

Portionen

4

🧂

Zutaten

5

Original ansehen ↗

Nährwerte

pro Portion

760 kcal

Kalorien

31 g

Eiweiß

48 g

Fett

48 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Bring the water to the boil with the salt in a wide pan, then take the pan off the heat.

  2. 2

    Carefully lay the Weißwürste in the hot water and put the lid on. The water must not boil again afterwards, or the delicate skin will burst open.

  3. 3

    The sausages have already been scalded by the butcher and are only heated through here; they should reach 70 °C in the centre.

  4. 4

    Put the Weißwürste into a warmed tureen with a little of the hot water and bring them to the table at once.

  5. 5

    To eat them, slit the skin lengthways and peel it off, or suck on the end of the sausage and draw it out of its skin, which in Bavaria is called "zuzeln".

  6. 6

    Serve the sweet mustard in small dishes with the soft pretzels alongside.

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