Recipes
Bavarian White Sausage with Sweet Mustard

Bavarian White Sausage with Sweet Mustard

Name: Bavarian White Sausage with Sweet Mustard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Ingredients: 4 pcs bavarian white sausages; 2 l water; 4 tablespoons mustard; 2 pcs pretzels; 500 ml beer

Eduard LáskaMeatGerman Cuisine x se líbilo

White sausage is a Bavarian specialty made from finely ground veal and pork, scented with parsley and lemon zest. The sausages are never boiled, only gently poached in hot water below the boiling point so they stay juicy and tender. They are served with sweet Bavarian mustard and a fresh pretzel, traditionally as a mid-morning snack with wheat beer.

Příprava: 10min

Vaření: 15min

CELKOVÝ ČAS: 25min

Ingredients

2portions

Step by step process

Preparation

1
White sausage needs only gentle warming. First get out a large enough pot and a thermometer. Pour 2 liters of water into the pot and slowly heat it to about 75 degrees. You will know the right moment when tiny bubbles start to form at the bottom, but the surface is still and does not ripple.
TIP:
Let the sausages rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution and to keep the meat juicy.

Poaching

2
Carefully slide the sausages into the hot water. Turn the heat down to the lowest setting. The water must never boil, it should only quiver just below the boiling point, otherwise the delicate casing would split and let the juices leak into the water. If the surface starts to bubble hard, pour in a little cold water or move the pot off the heat for a moment.
3
Let them warm through slowly for 10 to 12 minutes. They are done when they are hot all the way through and springy to the touch. Without a thermometer, simply watch the time and keep the surface calm, with only an occasional gentle shiver.

Serving

4
Lift the warmed sausages out with a ladle straight onto a heated plate so they do not cool down. Add a heaping spoonful of sweet Bavarian mustard and a fresh crisp pretzel to each portion.
5
Serve right away. They taste best as a mid-morning snack. In Bavaria they are eaten by slicing them lengthwise and gently peeling the soft meat out of the casing. A glass of chilled wheat beer pairs beautifully with it.