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A beloved traditional food of Munich, weisswurst is a sausage made from veal and pork. Unlike most German sausages its color is white and its texture smooth. Traditionally, it contains flavorings such as onion, parsley, bacon, salt, pepper and a touch of lemon.
Weisswurst reaches peak popularity during Oktoberfest and, not surprisingly, is great enjoyed with Bavarian beer.
How Do I Cook Weisswurst?
Weisswurst should be enjoyed warm. It can be cooked in simmering water for 10 minutes or grilled. Pan frying is also acceptable.
Traditional accompaniments are sweet mustard from Bavaria, beer and a pretzel locals call Laugenbrezel (as pictured up top).
Recipe for Weisswurst
If you'd like to make weisswurst from scratch follow this easy recipe from Steffs Dinners. It yields 16 sausages.