Weißwurst with Sweet Mustard

📍 Where this dish comes from: Nuremberg · Nuremberg Castle
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Weißwurst are a Munich institution so culturally specific that they traditionally could not be sold after midday — they were always eaten for breakfast or brunch, always accompanied by sweet mustard and a Brezn. The ‘zuzln’ technique — pulling the sausage from its skin with your lips — is considered the authentic way to eat them, though slicing is perfectly acceptable for the uninitiated.

What You’ll Need

Weißwurst with Sweet Mustard

The most revered of all German sausages — ivory-pale, lemon-and-parsley-scented Weißwurst poached in hot water and eaten straight from their skins.

Print Recipe

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course

Cuisine: German

Servings: 4 servings

Calories: 390kcal

Ingredients

• 8 Weißwurst (or quality veal sausages)
• Enough water to cover
• 4 tbsp Bavarian sweet mustard (no-sugar-added)
• Keto pretzels to serve (optional)
• Fresh chives
• Sea salt

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Instructions

• Bring a large pot of water to 75°C — do NOT boil. Use a thermometer.
• Gently lower Weißwurst into hot water. Poach 10–12 min at constant 75°C.
• The skins will tighten and plump — they should not burst.
• Remove with a slotted spoon. Serve immediately in a bowl of hot water to keep warm.
• Each person gets their own Weißwurst, a ramekin of sweet mustard, and splits the skin to eat.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 24g | Fat: 32g

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Health Benefits

• Veal-based Weißwurst provides easily digestible protein with natural collagen content.
• Lemon and parsley in the sausage mixture provide vitamin C, important for collagen synthesis.
• Gentle poaching preserves the fat-soluble vitamins A and D in the pork-veal blend.

Pairs Well With

• Radish & Cucumber Salat with Dill Vinaigrette
• Warm Speck & Celeriac Salad