Authentic Bavarian Weißwürste

Ingredients

• 500g (1.1 lb) veal, minced 500g (1.1 lb) veal, minced
• 250g (0.55 lb) pork back bacon, minced 250g (0.55 lb) pork back bacon, minced
• 1/4 cup fresh breadcrumbs 1/4 cup fresh breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon ground mace 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Sheep casings (optional) Sheep casings (optional)
• Mustard, for serving Mustard, for serving
• Pretzels, for serving Pretzels, for serving
• Sauerkraut, for serving Sauerkraut, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 27g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
2. 2.
   In a large mixing bowl, combine the minced veal, minced pork back bacon, soaked breadcrumbs, chopped onion, parsley, mace, ginger, cardamom, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   If using sheep casings, rinse them thoroughly and soak them in water according to the package instructions.
4. 4.
   Fill a sausage stuffer with the meat mixture and stuff it into the casings, twisting them into individual sausages about 10cm (4 inches) long. Alternatively, shape the mixture into small sausage-shaped patties.
5. 5.
   Bring a large pot of water to a gentle simmer. Carefully add the sausages and cook them for about 15-20 minutes, or until they are cooked through.
6. 6.
   Remove the sausages from the water and serve them hot with mustard, pretzels, and sauerkraut.

Treat your ingredients with care...

• Veal — Choose lean veal for a healthier option. If you can't find minced veal, you can ask your butcher to mince it for you.
• Pork back bacon — Look for bacon with a good balance of fat and meat. It adds flavor and moisture to the sausages.
• Sheep casings — If you prefer a more traditional appearance, use sheep casings to encase the sausages. Soak them in water before using to make them pliable.

Tips & Tricks

• To prevent the sausages from bursting while cooking, prick them with a fork before simmering.
• Serve the Weißwürste immediately after cooking for the best flavor and texture.
• If you can't find pretzels, serve the sausages with crusty bread instead.
• For a spicier kick, add a pinch of cayenne pepper to the meat mixture.
• Leftover sausages can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Weißwürste hot with a generous dollop of mustard, alongside freshly baked pretzels and a side of tangy sauerkraut. Enjoy them as a traditional Bavarian breakfast or brunch dish.

Presentation advice

Arrange the cooked Weißwürste on a platter, garnished with fresh parsley. Serve the mustard, pretzels, and sauerkraut in separate bowls for guests to help themselves. Consider using traditional Bavarian tableware to enhance the presentation.