Bavarian White Sausage: Cooking And Eating Guide

The Weisswurst, or white sausage, is a speciality of Bavaria, Germany. It is traditionally made from a mixture of finely minced veal and back bacon stuffed into pork casings. Weisswurst is seasoned with parsley, onions, lemon and spices such as nutmeg, cardamom, mace and ginger.

Weisswurst is typically served warm, but as it is pre-cooked, it just needs to be reheated slowly in hot salty water. It is usually served in a special lidded dish with a salty pretzel, sweet mustard and a glass of Weizenbier (wheat beer).

Weisswurst is traditionally eaten by cutting off the tip of the sausage and sucking the meat out of its skin, a technique known as zuzeln. However, it can also be eaten more delicately by cutting off the end of the sausage and peeling off the skin with your fingers, or making a slit along the length of the sausage and peeling off the skin with a knife and fork.

How to cook Bavarian white sausages in a pot

To cook Bavarian white sausages in a pot, follow these steps:

Step 1: Prepare the Water

Fill a pot with water and place it on the stove. Turn the heat to high and bring the water to a boil. Add several generous pinches of salt to the water.

Step 2: Add the Sausages

Once the water is boiling, turn the heat down to low. Then, carefully lower the desired amount of white sausages into the water. The water should be gently bubbling.

Step 3: Simmer the Sausages

Keep the lid off the pot and let the sausages simmer for about 10 minutes. You can use a meat thermometer to check if the sausages are done; they should reach an internal temperature of 170 °F (77 °C).

Step 4: Serve

Turn off the heat and transfer the cooked sausages to a large serving bowl. You can also spoon some of the salty water from the pot into the bowl with the sausages. Serve the sausages with traditional sides like sweet mustard, a soft pretzel, and a cold glass of Bavarian beer.

Tips:

• It is important not to let the water reach a full boil as this can cause the sausage casings to split and affect the flavour.
• These sausages are very perishable and should be consumed soon after cooking as they do not contain any preservatives.
• To eat like a true Bavarian, try "zuzeln" - cut or bite off the tip of the sausage and suck the meat out of its skin. Alternatively, you can snip off the end and gently pull off the skin with your fingers, or make a slit along the length of the sausage and peel off the skin.

How to grill Bavarian white sausages

Grilling Bavarian white sausages, or Weisswurst, is a great way to add a smoky flavor to this Bavarian specialty. Here is a step-by-step guide on how to grill these delicious sausages:

Step 1: Prepare the Grill

Start by preparing a gas or charcoal grill for medium heat. Brush the grill grate with vegetable oil to prevent the sausages from sticking. This is an important step to ensure your sausages don't stick to the grill and tear when you try to turn them.

Step 2: Cook the Sausages

Place the Weisswurst on the grill over indirect heat. Cover the grill and let the sausages cook until they reach an internal temperature of 140 °F (60 °C). Be sure to turn the sausages frequently to ensure even cooking and browning. You can also spray them with a little water or beer to promote even browning and prevent splitting.

Step 3: Rest and Serve

Once the sausages have reached the desired temperature, remove them from the grill and transfer them to a serving plate. Cover them loosely with aluminum foil and let them rest for about 5 minutes. This allows the juices to redistribute and the sausages to finish cooking. Then, serve your grilled Weisswurst!

Tips for Grilling:

• If your Weisswurst are pre-cooked, you can simply reheat them on the grill. Place them on a medium-heat grill, turning them occasionally, for about 15-20 minutes or until heated through.
• Avoid poking the sausages with a fork, knife, or tongs to prevent the flavorful juices from leaking out.
• For added flavor, baste the sausages with beer while grilling.

Serving Suggestions:

• Weisswurst is traditionally served with sweet mustard, a salty pretzel, and a cold glass of wheat beer.
• To eat like a true Bavarian, try "zuzeln." Cut or bite off the tip of the sausage and suck the meat out of its casing.
• If you prefer, you can also slit the casing lengthwise and peel it away with a knife and fork.

Enjoy your grilled Bavarian white sausages!

How to eat Bavarian white sausages the traditional way

Weisswurst, or "white sausage", is a speciality of Bavaria, Germany, and is particularly symbolic of the region's cuisine. It is traditionally made from a mixture of finely minced veal and back bacon stuffed into pork casings.

How to Cook

First, bring a pot of water to the boil. Then, remove the pot from the heat and gently place the weisswurst into the hot water. Put a lid on the pot and let the sausages heat through. Do not put the pot with the sausages back on the heat, as this may cause the casings to split.

How to Eat

The traditional way to eat weisswurst is to zuzeln, which means to suck the meat out of the casing. To do this, take the sausage in one hand, dip one open end into sweet mustard, and then use gentle pressure from your teeth and lips, along with some careful suction, to release the meat from the casing and into your mouth.

If you would prefer not to zuzeln, you can instead use a knife and fork. Make a cut in the skin on one end of the sausage, and then gently pull the skin away from the meat. The sausage can then be cut into pieces and eaten with mustard.

Weisswurst is typically served with a salty bread pretzel, sweet mustard, and a large, cold glass of wheat beer.

How to eat Bavarian white sausages without casing

To eat a Bavarian white sausage, or Weisswurst, without its casing, you can follow these steps:

• Heat the Weisswurst: Bring a pot of water to a boil, then remove it from the heat. Gently place the Weisswurst into the hot water and put a lid on the pot. Let the sausages heat through for about 10 minutes. Do not put the pot back on the heat, as this may cause the sausages to burst.
• Prepare your condiments: Weisswurst is typically served with sweet Bavarian mustard and a large, cold glass of wheat beer (Weizenbier or Hefeweizen). You can also serve it with a salty bread pretzel.
• Remove the casing: Make a cut along the length of the sausage and carefully pull off the skin with your fingers or a knife.
• Enjoy: Cut off a piece of the sausage, dip it in the mustard, and enjoy!

If you want to eat like a true Bavarian, you can try "zuzeln", which involves sucking the meat out of the sausage's casing. To do this, take the sausage in one hand, dunk it into the mustard, and then use gentle pressure from your teeth and lips, along with some suction, to release the meat through the end of the casing and into your mouth.

Note that the traditional way of eating Weisswurst involves keeping the sausages whole and not cutting them into pieces before eating.

What to serve with Bavarian white sausages

When it comes to serving Bavarian white sausages, there are several traditional accompaniments that are typically served alongside.

First and foremost, Bavarian white sausages are typically served in pairs, accompanied by a salty bread pretzel and sweet mustard. The mustard is ideally a Bavarian sweet variety, such as Händlmaier's, and the pretzel is a soft one. Some sources also suggest a side of traditional radish salad.

Bavarian white sausages are nearly always accompanied by a cold glass of wheat beer, known as Weizenbier. This is considered the traditional beverage to pair with the sausage, and the two are said to go together like "Weizen beer and its foam crown".

If you want to serve a more complete meal, you can pan-fry the sausages with sliced onions, sauerkraut, and apples. This dish can be seasoned with freshly grated nutmeg, salt, and pepper, and served with wheat beer.

Frequently asked questions