Weisswurst
Weisswurst is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom. The sausages are traditionally served in a bowl of hot water with a side of freshly baked pretzels.
Ingredients - Serves 4
- Sausage casings - 10 feet
- Ground ginger - 1/4 teaspoon
- Ground cardamom - 1/4 teaspoon
- Ground white pepper - 1/2 teaspoon
- Minced onion - 1/4 cup
- Ground mace - 1/2 teaspoon
- Lemon zest - 1 tablespoon
- Chopped fresh parsley - 1/4 cup
- Ice water - 1 cup
- Pork back bacon - 1/2 pound
- Veal shoulder or veal stew meat - 2 pounds
Let's Get Started
- Cut the veal and pork back bacon into small pieces and then grind in a meat grinder.
- In a large bowl, combine the ground meat, ice water, parsley, lemon zest, mace, onion, white pepper, cardamom, and ginger. Mix until well combined.
- Rinse the sausage casings in warm water.
- Stuff the meat mixture into the sausage casings and twist off into 4-inch links.
- Bring a large pot of water to a boil. Add the sausages and reduce the heat to a simmer. Cook for 20 minutes, or until the sausages are cooked through.
- Serve the sausages in a bowl of hot water with a side of freshly baked pretzels.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 470
- Fat: 30g
- Carbs: 5g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 1g
