ReceptnaptárWeißwurst mit Brezn und süßem Senf (Munich white sausage with pretzel and sweet mustard)
Weißwurst with Brezn and sweet mustard is the mandatory star of the Munich “white sausage breakfast”, which traditionally must be eaten before noon. The delicate parsley-and-lemon veal sausage is superb with sweet mustard and fresh pretzel. A glass of wheat beer completes the experience.
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Method
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- Bring about 1 litre of water to the boil in a pot, then remove from the heat and let it cool for 2 minutes so that it is no longer boiling.
- Add the sausages, cover and keep them in the just-below-boiling water for 10-12 minutes; never boil them.
- Warm the pretzels briefly in the oven.
- Place the sausages with their cooking water in a warmed bowl so they do not cool down.
- Serve with the pretzels, sweet mustard, radishes and onion.
- Traditionally, the skin is removed before eating, or the sausage is sucked out of its skin (“zuzeln”).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Never boil the sausages, as they burst; keep them in water just below the boil.
- The skin is not eaten: cut along it, or, following Bavarian tradition, suck the filling out.
- Buy fresh sausages, since Weißwurst is made without preservatives and, by tradition, is not eaten after the noon bell.
Frequently asked questions
Why only in the morning?
By tradition, Weißwurst must be eaten before the noon bell, because it used to be made without preservatives.
Where can I get it?
At a well-stocked butcher or a German grocery; a similar mild veal-pork sausage works too.
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