The aptly named, Weisswurst, is a distinctive white sausage that originates from Bavaria, Germany. They may not be the best looking sausage out there, but they make up for that will a lovely mild flavour.
In Europe, these sausages are traditionally eaten for breakfast or a mid-morning snack. In Bavaria this is a strong tradition that started back in the early 1800s. But they are a fantastic sausage to eat at any time of the day and they pair well with a wide variety of side dishes.
In this recipe, adding cream to the sausage meat provides the white colour and gives the meat a lovely creamy taste and texture.
Do you have a sausage stuffer? If not, you will do well to check out my sausage stuffer reviews so that you can get yourself a shiny new kitchen appliance.
- 1lb 85/15 boneless beef shoulder
- 1lb boneless pork
- 1/2 cup onion (minced)
- Zest of 1 lemon
- 2tsp powdered egg whites
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp ginger
- pinch of mace
- pinch cardamon
- 1/4 cup cream
- 2 Tbsp water
- 5 feet of 32/35 soaked hog casing
- Chop the beef and pork into small pieces and grind coarsely into a large bowl.
- Mix in onion, lemon, egg whites, salt, pepper, ginger, mace and cardamon until well combined.
- Add cream and water and mix until the mixture holds together.
- Using a sausage stuffer, make 6″ sausages using the soaked casing.
It is common to serve Weisswurst warm with a big salty pretzel and a condiment such as mustard. Naturally, a beer should accompany the meal!