What Weisswurst is
Weisswurst, meaning white sausage, is a Bavarian sausage traditionally made from finely minced veal and pork back fat, seasoned with parsley, lemon, onion and spices such as mace or ginger. It is not smoked or cured, which is why it stays pale. Commercial versions are usually sold fully cooked or ready to heat and come in a natural casing.
Weisswurst versus bratwurst
Bratwurst is a broad term for German sausages meant for frying or grilling, and it is typically made from coarser pork or a pork and veal mix. Weisswurst is a specific, finely textured sausage that is gently heated in hot water rather than fried. Flavour is mild and herbal rather than smoky or peppery. In Bavaria it is traditionally eaten with sweet mustard and a pretzel, and was historically a morning or midday meal.
How to cook Weisswurst
The key rule is to avoid boiling, which can split the casing.
- Bring a pot of water to a boil, then remove it from the heat.
- Add the sausages and let them steep for about 10 to 15 minutes, until heated through. Package directions vary, so follow those where they exist.
- Lift out with a slotted spoon and serve straight away.
If you prefer a browned finish, some cooks gently pan-fry heated sausages in butter, though that is not the traditional way.
Traditional serving
The classic plate is simple: a pair of sausages in a warm bowl of the cooking water, sweet mustard (süßer Senf), a soft pretzel, and a wheat beer. The sausage is often eaten by cutting along its length and peeling the casing back, or by sucking the filling out, a method known as zuzeln. Many people simply peel the casing off before eating, since it is usually not eaten.
Weisswurst with sauerkraut and potatoes
For a heartier dinner, pair heated Weisswurst with sauerkraut and boiled or mashed potatoes.
Ingredients (serves 4)
- 8 Weisswurst
- 500 g sauerkraut
- 1 onion, chopped
- 1 tablespoon lard, butter or oil
- 1 apple, grated (optional)
- 1 teaspoon caraway seeds
- 800 g waxy potatoes
- Sweet mustard to serve
Method
- Soften the onion in the fat. Add the sauerkraut, apple, caraway and a splash of water or stock.
- Cover and cook gently for about 25 to 30 minutes, stirring occasionally.
- Boil the potatoes in salted water until tender.
- Heat the sausages as described above and serve everything together with mustard.
How to make sausage and sauerkraut
The sauerkraut method above works with most German sausages. If you use bratwurst, brown the sausages in a pan first, then nestle them into the sauerkraut for the final 10 minutes. Sauerkraut sold in jars or bags may be quite sharp; rinse it briefly if you prefer a milder taste.
Weisswurst with potato salad
Southern German potato salad is dressed warm with broth, vinegar, onion and mustard rather than mayonnaise. Slice boiled waxy potatoes while hot, toss with sautéed onion, a little hot stock, vinegar, oil, salt and pepper, and let it stand for a few minutes. It is a mild, tangy side for the delicate sausage.
Other sausage dinner ideas
Looking for examples of sausage dishes? Common German options include:
- Bratwurst with sauerkraut and mustard
- Currywurst, sliced sausage with a spiced ketchup sauce
- Sausages with lentil stew
- Sausage in a bread roll with mustard
- Sausage and potato soup
Weisswurst can also be sliced into a light broth with root vegetables, though this is a modern idea rather than a classic.
Making Weisswurst from scratch
Homemade Weisswurst is an emulsified sausage, which means the meat and fat must stay very cold during processing and the result needs careful temperature control. It requires a strong food processor or grinder, casings and a thermometer. Home cooks without experience may prefer to buy sausages from a butcher or a specialist German food shop. Raw meat should be handled with care and cooked fully according to food safety guidance.
Pairings from nearby traditions
If you enjoy Central European fare at the holidays, see what you can eat at an Austrian winter market in our guide to Salzburg Christmas market food, where sausages and warm drinks are common. Just across the French border, Alsace pairs pork, sausages and sauerkraut in a similar spirit; see Alsace specialty foods.
FAQ
What is the difference between a bratwurst and a Weisswurst? Bratwurst is a general term for fried or grilled German sausages, while Weisswurst is a finely textured white veal and pork sausage that is heated in hot water.
How do you cook a Weisswurst? Heat it gently in water that is hot but not boiling for roughly 10 to 15 minutes.
Do you eat the casing? Traditionally, no. The casing is peeled away or the filling is squeezed out.
Can I freeze Weisswurst? Check the packaging; many cooked sausages freeze acceptably, though texture may change a little.