Weißwurstfrühstück
White sausage with sweet mustard
Weißwurst: Munich white sausage breakfast with homemade sweet mustard
In Munich the Weißwurst breakfast is a late-morning ritual, eaten between ten o'clock and noon in beer halls and butcher's cafés, with soft pretzels and a pot of sweet Bavarian mustard. The pale sausages of veal and pork back fat, flavoured with parsley, lemon and mace, are bought fresh from the butcher and gently heated, never boiled, then the skin is peeled off at the table. Making the mustard yourself is the easy, rewarding part. Vegetarians can heat plant-based white sausages the same way and keep the mustard and pretzel. Chef's tip: keep the water just below a simmer; boiling splits the skins and the sausages go grey and dry.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sweet mustard
- 3 tbsp yellow mustard seeds
- 1 tbsp brown mustard seeds
- 2 tbsp mustard powder
- 2 ⅞ oz dark brown sugar
- ½ cup water
- ¼ cup cider vinegar
- ½ tsp salt
- 1 pinch ground allspice
For the sausages
- 8 fresh Weißwurst (veal and pork sausages)about 600 g
- 1 tsp salt
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Method
0/5 doneStep 1: Make the mustard a day ahead if you can. Toast the 3 tbsp yellow mustard seeds and 1 tbsp brown mustard seeds in a dry pan over a medium heat for 1–2 minutes, until they start to pop. Grind them coarsely.
3 minStep 2: Simmer the 2 ⅞ oz dark brown sugar, ½ cup water, ¼ cup cider vinegar, ½ tsp salt and 1 pinch ground allspice for 3 minutes, until the sugar dissolves and it turns syrupy. Stir in the ground seeds and 2 tbsp mustard powder. Cool, jar and refrigerate; it thickens and mellows overnight and keeps 4 weeks.
8 minStep 3: Fill a wide pan with water, add the 1 tsp salt and 3 parsley sprigs and heat until small bubbles form at the base, about 176°F. Take it off the boil.
8 minStep 4: Slip in the 8 fresh Weißwurst (veal and pork sausages), cover and leave in the hot water for 10–12 minutes, keeping it just below a simmer, until heated through to 160°F in the centre. Common mistake: letting the water boil, which bursts the skins.
12 minStep 5: Bring the sausages to the table in a bowl of their hot water so they stay warm. Cut each one lengthways and peel the meat out of the skin; the skin is not eaten. Serve with the mustard and 4 soft pretzels.
2 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 24 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does weißwurstfrühstück take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of brown mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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