Teresa's Recipes
Weisswurst
Experience a taste of Bavaria with this traditional Weisswurst recipe. This succulent sausage, made from finely minced veal and pork back bacon, is delicately flavored with a blend of unique spices such as parsley, lemon zest, mace, onions, ginger, and cardamom. The end result is a beautifully plump, white sausage that bursts with flavor. Weisswurst is traditionally served in a bowl of hot water to maintain its tenderness, accompanied by a side of freshly baked pretzels, making it a perfect dish for a hearty breakfast or a cozy dinner.
Ingredients
- 1.5 pounds Veal shoulder or veal stew meat
- 1 pound Pork back bacon
- 1/2 cup Ice water
- 1 tablespoon Chopped fresh parsley
- 1 teaspoon Lemon zest
- 1/2 teaspoon Ground mace
- 2 tablespoons Minced onion
- 1/2 teaspoon Ground white pepper
- 1/4 teaspoon Ground cardamom
- 1/4 teaspoon Ground ginger
- 2.5 meters Sausage casings
- For serving Freshly baked pretzels
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 35g
- Carbs: 3g
- Protein: 40g
- Sodium: 2000mg
- Sugar: 1g
Instructions
- Cut the veal and pork back bacon into small pieces.
- Using a meat grinder, grind the veal and pork back bacon pieces into a fine mince.
- In a large bowl, combine the ground meat, ice water, parsley, lemon zest, mace, minced onion, white pepper, cardamom, and ginger. Mix until well combined and the meat mixture is uniform in texture.
- Prepare the sausage casings by rinsing them in warm water.
- Stuff the meat mixture into the sausage casings, ensuring a uniform distribution. Twist off the filled casings into 4-inch links.
- Bring a large pot of water to a boil. Add the sausages and reduce the heat to a gentle simmer. Cook for 20 minutes, or until the sausages are cooked through and have a firm texture.
- To serve, place the cooked Weisswurst in a bowl of hot water to keep them warm and tender. Dish up with a side of freshly baked pretzels for the perfect Bavarian culinary experience.
Tips
- For an authentic Bavarian experience, serve Weisswurst with a traditional sweet mustard and a freshly poured Weissbier.
- Ensure not to boil the sausages as they could burst. Simmering is the correct way to cook them.