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 flavor.

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 color 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


  1. Chop the beef and pork into small pieces and grind coarsely into a large bowl.
  2. Mix in onion, lemon, egg whites, salt, pepper, ginger, mace and cardamon until well combined.
  3. Add cream and water and mix until the mixture holds together.
  4. 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!