Weisswurst Recipe
Two poached white sausages served Bier Hall style with a house-made pretzel and Händlmairs sweet mustard.
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Ingredients
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Sausages
Pretzel
Mustard
Method
Sausage Preparation
Make the Sausage Mixture
In a large bowl, combine ground veal, ground pork back fat, cold milk, lemon zest, parsley, onion, salt, and white pepper. Mix until well combined.
Stuff the Casings
Carefully stuff the sausage mixture into the hog casing, being careful not to overstuff. Twist sausages at 15 cm intervals and tie off the ends.
Poach the Sausages
Bring a pot of water to a gentle simmer. Poach the sausages for about 20-25 minutes until fully cooked. Remove and let cool slightly.
Pretzel Preparation
Make the Dough
In a bowl, dissolve yeast in warm water. Add flour and salt, mix until a dough forms. Knead for about 10 minutes until smooth.
First Rise
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Shape Pretzels
Preheat oven to 220°C (428°F). Divide dough into pieces, shape each into a pretzel, and place on a baking sheet.
Baking Soda Bath
In a large pot, bring water and baking soda to a boil. Carefully dip each pretzel in the solution for about 30 seconds, then place back on the baking sheet.
Mustard Preparation
Mix the Mustard
In a small bowl, combine yellow mustard and honey. Mix well and set aside.