Weisswurst Breakfast
Pale veal sausages poached, never boiled, with sweet mustard and a pretzel, and by tradition eaten before noon. Nobody here is going to check the clock.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 6 in the basket.
How you make it
Bring the water and salt to the boil in a wide pan, then take it off the heat and wait 30 seconds so it stops bubbling.
Slide the sausages in, cover, and let them sit in the barely trembling water for 10 minutes. Never let it return to a boil or the skins split.
Warm the pretzels in a low oven or a dry pan for the last 3 minutes.
Lift the sausages out with a slotted spoon into a warm bowl with a ladle of their water so they stay hot.
Serve with the mustard and parsley. Slit the skin lengthways with a knife and roll the sausage out, or halve it and suck the filling from the casing like a Bavarian.
Read all that and thought “absolutely not”?
Completely fair. Weisswurst Breakfast is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.