Weisswurst is a traditional Bavarian sausage that gets its name -- white sausage -- from its pale appearance. Prepared from pork and veal heavily seasoned with parsley, onions, bacon, lemon powder, salt and pepper, weisswurst is sold pre-cooked and needs only to be heated through before eating. Do not eat the outer casing of weisswurst; cut and remove the casing at the table or slice off one end of the sausage and suck out the contents. Consume processed meats like weisswurst in moderation and only occasionally. A high intake of cured meats may increase your risk of cancer, heart disease and diabetes, reports the Harvard School of Public Health.
Fill a saucepan with water. Bring the liquid to a boil over high heat.
Take the saucepan off of the heat and place the weisswurst into the water. Place the lid on the pan.
Leave the saucepan to sit with the lid in place for 10 to 15 minutes. Use tongs to remove the weisswurst and serve the sausages immediately.
Things You'll Need
Saucepan with a tightly fitting lid
If you want to serve weisswurst in the traditional manner, boil the cooking water in a terrine and serve the sausages at the table still in the water. Serve it with sweet Bavarian mustard, fresh soft pretzels and Bavarian beer.
Weisswurst can also be grilled, microwaved or baked.
Weisswurst is high in saturated fat and sodium. Limit your intake if you have a history of heart disease, elevated blood cholesterol or high blood pressure.