Weisswurst Guide and History: Is It Really Good?

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Jodie Chiffey

Jodie Chiffey is a blogger, and mom who loves nothing more than testing out the latest grills, gadgets, and outdoor cooking tech. As passionate about food as she is about family, Jodie loves spending time outdoors and is always the one found hovering over the grill at parties, camping trips, and local community events.

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While many varieties of wurst from appearance, texture, and taste, Weisswurst takes the cake for its unique appearance.

Weisswurst, which literally translates to white wurst or white sausage, is a traditional Bavarian sausage from Germany and Austria. Made from veal and pork, Weisswurst has an intense and rich flavor thanks to the seasoning used to prepare the sausage.

Let’s take a look at the history of Weisswurst, how to make it at home, and what alternatives are available for you to try.

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History of Weisswurst

The 19th century was an important time in history for the Bavarians. Many traditions, festivals, and foods were introduced during this era. Many of the traditional wursts, including Weisswurst, were created in the late 1800s.

Weisswurst was created in 1857 in Munich as a mistake. An innkeeper ran out of sheep casings for bratwurst and instead used chewy and tough pork casings. However, the guests were happy, and a new wurst was created that would stand the test of time and become a traditional food.

As with other types of wursts, the recipe for preparing Weisswurst changed from time to time as it became popular in other parts of Bavaria. However, the original recipe and cooking method are still practiced for the most part.

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Weisswurst – The Basics

Weisswurst is a white sausage usually flavored with lots of spices and condiments to give it a distinct, rich flavor. The mixture of veal, pork, and spices is stuffed into pork casings to create thick, short, and juicy sausages.

One thing to keep in mind is that Weisswurst doesn’t have a long shelf life. Traditionally, Weisswurst was made early in the day to be eaten as a snack before lunch. No preservatives and no smoking were involved so that the sausage would be freshly made every day.

The tradition of having fresh Weisswurst is still alive in Germany and Austria, and I would also recommend making fresh batches. That said, you can buy frozen weisswurst from supermarkets and meat shops across the United States.

What does Weisswurst look like?

Unlike other sausages that may be red, pink, or brown, depending on the variety, mixture of meat, and other factors, Weisswurst is white. Thus, the word Weisswurst or Weißwurst literally translates to white sausage. The plump and thick sausages are made fresh by boiling them in hot water.

What does Weisswurst taste like?

To prepare Weisswurst at home, I bought some pork shoulder, veal, and hog casing. While the sausage itself is not cooked, you will have to prepare the onions and cook them lightly. Weisswurst may look bland, but it’s anything but that.

Weisswurst has a distinct taste when compared to other German sausages. It’s firm and bouncy to the bite with strong tones of onions, parsley, and fresh lemon. The spice mix you add to the sausage will compliment the flavor profile of the sausage, and I have a great recipe for you to try.

How much does Weisswurst cost?

So the cost of Weisswurst will depend on the cost of pork and veal. In addition, the hog casing and other ingredients that will be mixed with the sausage will also affect how much a pound of Weisswurst will cost you.

The pork shoulder can cost anywhere between $2 and $5 per pound. We will get 3 lbs of fatty pork shoulder which should cost us $6 to $15. Veal can cost anywhere between $2.50 to $4 per pound, and we will only need one pound for the sausage mixture.

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How do you cook Weisswurst?

Weisswurst is an easy sausage to make, but also an easy sausage to get wrong. Follow the instructions below, and you should be able to make some delicious Weisswurst at home:

1. Add some lard in a pan and cook onions until they become soft. Don’t let them get brown. Remove the onions from the pan and let them cool to room temperature.
2. Around the same time, put hog casings in warm water.
3. Grind the pork and veal through a medium die. Once done, add salt, parsley, ginger powder, mustard powder, white pepper, cardamom, mace, and lemon zest to the meat mixture.
4. Add the mixture to a large bowl of ice, then grind the meat through a fine die of 3 mm. Put the meat in the freezer once done.
5. Once the sausage mixture is around 34° F, add it to a bowl with water and a C-bind. Mix for 2 minutes or until the mixture is bound.
6. Fill the hog casings with the sausage and make sure to leave 3 inches unfilled around both ends.
7. Heat a large pot with water to 160° F. Form the links by pinching at one end and making sure the sausages are 6 inches long. Next, spin the sausages to set the links, pinch off the next link and spin again. Repeat this process and tie the ends once done. This will help prevent the sausages from opening.
8. Once you have tied them, get a sausage pricker and prick the links to remove any air pockets.
9. Lower the sausages in hot water and poach them for 20 minutes. Once they are cooked, put them in a bowl of ice water and leave them to cool for 10 minutes.
10. Remove the sausages from the bowl, gently dry them and serve.

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Weisswurst Alternatives

There is no sausage like Weisswurst. However, if you want to try other varieties of Wurst, here are a few alternatives:

Mettwurst

Mettwurst has been gaining popularity in recent years, and for a good reason. There are two varieties of this sausage, the Northern variety, which is firm and bouncy to the bite, and the Southern variety used as a spread. Mettwurst is a strongly flavored sausage that you should try.

Bratwurst

You can’t go to a sports game without trying one of these. Bratwurst is one of the most iconic sausages and a favorite snack for kids, sports fans, and families all around the country. Cook it any way you want – grilling, smoking, frying – and it’s going to taste amazing!

Knackwurst

These short and plumpy sausages are filled with flavor. Knackwurst and Mettwurst have a similar flavor profile, and the main difference between them is their appearance. Pork and veal are also used in making knackwurst. The sausage is smoked to release the flavors of the seasoning and meat mixture.

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Frequently Asked Questions About Weisswurst

Check out some of the most common questions about Weisswurst.

Question: Can I smoke Weisswurst?

Answer: Yes, but it’s not necessary. Weisswurst tastes good, so there is no need to add another step to the cooking process. However, some people like to lightly smoke the sausage so that it develops a stronger flavor profile.

Question: How Long Does Weisswurst Last?

Answer: That’s a great question! Typically Weisswurst is made fresh in the morning and consumed on the same day. The recipe I have shared in this guide can make Weisswurst last for 4 to 5 days when refrigerated. Keep in mind that Weisswurst is best when consumed fresh, so I suggest making fresh batches whenever you feel like eating the sausage.

Question: What Goes Well With Weisswurst?

Answer: So Weisswurst is a traditional snack between breakfast and lunch. It is served with a large pretzel and some honey mustard. Some people also like to suck the sausage from the casing, slice the sausage, and eat the filling. I prefer to eat the sausage with the casing intact.

Weisswurst has become a popular sausage in many households across Louisiana. The Cajun dish gumbo makes use of sausages. Many people are replacing Mettwurst and Bratwurst with Weisswurst to give their gumbo a fresh taste.

Question: Can I Eat Weisswurst in a Hot Dog Bun?

Answer: While you can eat Weisswurst in a hot dog bun, it’s not a sausage that’s typically consumed that way. Instead, the best way to eat Weisswurst is to have it with a pretzel and some honey mustard on the side. It also tastes good and is healthy meat when added to a salad.

Question: How Long Does It Take to Make Weisswurst?

Answer: Weisswurst is easy to make and doesn’t take a lot of time. The prep time is usually 1 hour, and you need to cook the sausage for only 20 minutes. So in less than 2 hours you should be done preparing the sausage and eating it with your friends and family. The best part is that this is one of the easiest sausages to make at home, so get at it!

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Conclusion – Should You Try Weisswurst?

Yes! If you’re a fan of German wursts, then Weisswurst will be a treat for you. It doesn’t look like any other type of wurst, and the white appearance may fool you into thinking that it will be bland. On the contrary, Weisswurst is a flavorful sausage that will be a delight to taste with every bite.

Weisswurst is easy to make at home and doesn’t take a lot of time either. You need to ensure that you follow the instructions and turn the sausages the right way. That’s pretty much it. Of course, something that tastes this good should not be so easy to make, but fortunately for us, it is!

Weisswurst is easily one of the top 3 German wursts, and I highly recommend that you give it a try. However, keep in mind that Weisswurst is supposed to be consumed fresh, so make sure you have enough appetite for it.

For more cooking methods of German sausages and other meats, check out the guides and reviews we have on Meat n Marrow!