🌭 Weisswurst
Weisswurst is a pale Bavarian sausage of finely minced veal and pork seasoned with parsley, lemon zest and mace, filled into a natural casing. It is heated gently in hot water rather than fried, which keeps it soft and delicate. It is traditionally eaten as a late-morning snack, with the casing peeled off at the table.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 8 weisswurst sausages (about 640 g)
- 2 l water
- 1 tsp salt
- Fresh parsley
- 1 lemon, cut into wedges
Method
- Bring the salted water to a boil, then take it off the heat.
- Place the sausages in the hot water — it must not boil, or the casings will burst.
- Let them steep for 10–15 minutes until heated through.
- Serve in a bowl of the hot water with parsley and lemon wedges; peel off the casing before eating.
How to make it lighter
- One pair of sausages is a typical serving; skip a third.
- Serve with a large green salad or radishes for volume.
- Poaching adds no fat, so avoid frying the sausages afterwards.
History
Weisswurst is usually said to have been created in Munich in 1857, and Bavarian custom holds that it should be eaten before noon. It remains a symbol of Bavarian food culture, especially at beer halls and festivals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →