Quirky Foodster
  1. Back

Breakfast

Weisswurst with Sweet Mustard

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 4 Weisswurst sausages (approx. 500 g / 1.1 lb)
  • 2 L (8 cups) water for poaching
  • 4 fresh pretzels (Brezel), for serving
  • 100 g (1/3 cup) sweet Bavarian mustard
  • 1 tsp salt (for poaching water)

Method

  1. Fill a large pot with water, add salt, and bring to just below boiling (around 80°C/176°F) — do not let it boil hard.
  2. Add the Weisswurst and let them sit in the hot water for 10 minutes, keeping the water just below a simmer.
  3. Lift out with a slotted spoon and drain briefly.
  4. Serve immediately with fresh pretzels and sweet mustard on the side.

Introduction: A Bavarian veal-and-pork sausage born in 19th-century Munich, traditionally eaten before noon, originally so it wouldn't spoil before refrigeration.

Cultural Background: A Bavarian veal-and-pork sausage born in 19th-century Munich, traditionally eaten before noon, originally so it wouldn't spoil before refrigeration. It remains a fixture of Bavarian breakfast culture, especially at Oktoberfest and after a morning at the market.

Tips: Never let the water boil once the sausages are in — a hard boil will split the delicate casing.

Variations: Some Bavarian households add a bay leaf and a few peppercorns to the poaching water for extra aroma.

Storage: Best eaten fresh the same morning; unopened vacuum-packed sausages keep 3-4 days refrigerated.

Reheating: Reheat gently in barely-simmering water for 5 minutes; do not microwave, as the casing will burst.

Nutrition: Approx. 320 kcal, 18g protein, 26g fat, 4g carbohydrate per sausage with mustard.

FAQs:

Q: Do you eat the skin?

A: Traditionally the casing is peeled off before eating, not consumed.

Q: Can I make this ahead?

A: No — Weisswurst is meant to be poached and eaten fresh within hours.

© Arscale 2026