Brunhilda Recipe

Prepare and warm buns

If using store-bought brioche buns, slice them horizontally. Lightly brush cut sides with melted butter. Place buns cut-side up on a baking sheet and warm in a 180°C (350°F) oven for 5–7 minutes until just toasted and glossy. Keep warm until assembly.

Poach the sausages gently

Place water, halved onion, peppercorns, and bay leaf in a saucepan and bring to a very gentle simmer. Reduce heat so water is barely steaming (do not boil). Add the Weisswurst and warm gently for 10–12 minutes until heated through — internal temperature about 70–75°C (160–165°F). Remove sausages with tongs and keep warm. Reserve poaching liquid for reheating if needed.

Optional quick sear

For a lightly browned exterior, heat a nonstick skillet over medium, add 1 tsp butter or oil, and sear sausages 1 minute per side after poaching (do not overcook). This step is optional and traditional Weisswurst is usually not browned heavily.

In a bowl combine quark, Greek yogurt (if using to adjust consistency), chopped chives, lemon zest, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth and spreadable. Taste and adjust seasoning — add more salt, pepper, or lemon as preferred. If the quark is very thick, add 1–2 tsp water or more yogurt to reach a creamy spreadable texture.

Stir the lingonberry jam and optional lemon juice in a small bowl to loosen and brighten. Taste for acidity and sweetness and adjust if necessary.

Open each warmed brioche bun. Spread about 2–3 tbs Quark Spread on the bottom half of each bun. Place one gently poached Weisswurst on top of the quark. Spoon 1–2 tbs lingonberry jam over the sausage (adjust to taste). If desired, smear a thin layer of butter or a smear of coarse grain mustard on the top half of the bun and place it on top.

Garnish each sandwich with a sprinkle of chopped parsley or microgreens. Serve immediately while sausages are warm, with any remaining lingonberry jam on the side.

Leftovers: Keep quark spread refrigerated in an airtight container for up to 3 days. Reheat sausages gently in the reserved poaching liquid or low oven.