Weißwürste (Bavarian white sausages) with sweet mustard and pretzels

Name: Weißwürste (Bavarian white sausages) with sweet mustard and pretzels
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 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

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.

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Cook time

22 min

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Servings

🧂

Ingredients

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Nutrition

per serving

760 kcal

Calories

31 g

Protein

48 g

Fat

48 g

Carbs

Ingredients

For 4 servings

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Instructions

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.