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Home Zelfgemaakte Weißwurst met zoete mosterd

German Bavarian Sausage Weißwurst Beer Weekend Meat Classic

Weißwurst is a Bavarian classic that really asks for just one thing: make it well and serve it immediately. Freshly made veal and pork mince, parsley, lemon and a touch of cardamom give that typical, delicate flavor. Pour a malty wheat beer into beautiful paulaner bierglazen and you have a moment people will remember for a long time. No-nonsense, tasty and absolutely worth it.

x_ckl_recipe_markerHomemade Weißwurst with sweet mustard Homemade Weißwurst with fresh herbs, served with sweet mustard and a cold wheat beer. This is the dish that takes you to Munich without leaving your home. How to make homemade Weißwurst with sweet mustard? Main course German 4 people 45 min 30 min 1 hour 30 min

Make sure the meat and the pork belly are ice-cold before you begin. Cut the veal, the pork mince and the pork belly into small pieces and put them in the freezer for 30 minutes so grinding is easier.
Grind the veal finely with the meat grinder (fine plate). Then add the pork mince and the pork belly and grind again through the fine plate. Keep everything as cold as possible during this process.
Mix the ground meat in a large bowl with the salt, the white pepper, the cardamom, the nutmeg, the grated lemon zest, the finely chopped parsley, the very finely minced onion and the ice-cold water. Knead everything well until a homogeneous mass forms.
Fry a small pat of the mixture in a frying pan and taste to check if the seasoning is right. Adjust the salt or spices if necessary.
Rinse the pork casing under cold water and pull it over the sausage attachment of the meat grinder. Loosely fill the casings with the meat mixture and twist the sausages every 12 to 15 centimeters until you have nice even Weißwürste.
Bring a large pot of water to 80 degrees Celsius. Carefully place the sausages in the warm water. Poach them for 15 to 20 minutes at 80 degrees without letting the water boil. The Weißwurst must never boil, otherwise the casing will burst.
Remove the sausages from the water and place them directly on a warm plate. Serve them with sweet mustard, fresh Brezn or a pretzel and a cold wheat beer. Traditionally you gently suck the meat out of the casing, but cutting is of course fine too.

German Bavarian Sausage Weißwurst Beer Weekend Meat Classic 400 g veal (shoulder or neck), ice-cold 300 g pork mince, ice-cold 200 g pork belly, ice-cold 1.5 tsp salt 0.5 tsp finely ground white pepper 0.25 tsp cardamom (ground) 0.25 tsp nutmeg (freshly grated) Grated zest of 1/2 lemon 2 tbsp fresh parsley, finely chopped 1/2 small onion, very finely minced 75 ml ice-cold water Pork casing (caliber 28-32 mm), rinsed Sweet Bavarian mustard, for serving Fresh Brezn or pretzel, for serving Meat grinder with fine grinding plate and sausage attachment Large pot with lid Cooking thermometer Large mixing bowl Cutting board Sharp knife Weizenbier glass Paulaner Beer glasses paulaner-beer-glasses Meat Thermometer meat-thermometer Mixing Bowl mixing-bowl Chopping Board chopping-board Paulaner Beer glass Weizen - 500 ml - 2 pieces Paulaner ["Bierglas"] Paulaner Beer glasses Weizen - 300 ml - 6 pieces Paulaner ["Bierglas"] Paulaner Beer Glass Weizen 300 ml - 2 pieces Paulaner Bierglas Homemade currywurst with spicy curry sauce foodies-zelfgemaakte-currywurst-met-pittige-currysaus Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie

Recipe

Homemade Weißwurst with sweet mustard

Homemade Weißwurst with fresh herbs, served with sweet mustard and a cold wheat beer. This is the dish that takes you to Munich without leaving your home.

Course	Main course
Kitchen	German
Servings	4 people

Preparation time

Preparation time	45 min
Cooling time	30 min
Total	1 hour 30 min

Equipment

Meat grinder with fine grinding plate and sausage attachment
Large pot with lid
Cooking thermometer
Large mixing bowl
Cutting board
Sharp knife
Weizenbier glass

Ingredients

400 g veal (shoulder or neck), ice-cold
300 g pork mince, ice-cold
200 g pork belly, ice-cold
1.5 tsp salt
0.5 tsp finely ground white pepper
0.25 tsp cardamom (ground)
0.25 tsp nutmeg (freshly grated)
Grated zest of 1/2 lemon
2 tbsp fresh parsley, finely chopped
1/2 small onion, very finely minced
75 ml ice-cold water
Pork casing (caliber 28-32 mm), rinsed
Sweet Bavarian mustard, for serving
Fresh Brezn or pretzel, for serving

How to make homemade Weißwurst with sweet mustard?

Make sure the meat and the pork belly are ice-cold before you begin. Cut the veal, the pork mince and the pork belly into small pieces and put them in the freezer for 30 minutes so grinding is easier.
Grind the veal finely with the meat grinder (fine plate). Then add the pork mince and the pork belly and grind again through the fine plate. Keep everything as cold as possible during this process.
Mix the ground meat in a large bowl with the salt, the white pepper, the cardamom, the nutmeg, the grated lemon zest, the finely chopped parsley, the very finely minced onion and the ice-cold water. Knead everything well until a homogeneous mass forms.
Fry a small pat of the mixture in a frying pan and taste to check if the seasoning is right. Adjust the salt or spices if necessary.
Rinse the pork casing under cold water and pull it over the sausage attachment of the meat grinder. Loosely fill the casings with the meat mixture and twist the sausages every 12 to 15 centimeters until you have nice even Weißwürste.
Bring a large pot of water to 80 degrees Celsius. Carefully place the sausages in the warm water. Poach them for 15 to 20 minutes at 80 degrees without letting the water boil. The Weißwurst must never boil, otherwise the casing will burst.
Remove the sausages from the water and place them directly on a warm plate. Serve them with sweet mustard, fresh Brezn or a pretzel and a cold wheat beer. Traditionally you gently suck the meat out of the casing, but cutting is of course fine too.

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The key to a good Weißwurst is temperature. Keep the meat cold while grinding and mixing, and never poach the sausages above 80 degrees Celsius. That way you get that soft, juicy texture the Bavarians are so proud of. A good meat grinder with a sausage attachment makes this recipe much easier and more fun to make.

Serve the Weißwurst immediately after poaching, because once cooled it loses its charm. Pour a well-chilled wheat beer into a tall weizenbier glass so the lovely foam and golden color show up nicely. Cheers, or as they say in Bavaria: Prost!

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