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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
Cook Time: 15 minutes
Total Time: 20 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

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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