Weisswurstfrühstück (Bavarian Breakfast)

Weisswurstfrühstück (Bavarian Breakfast)

Recipes with Weisswurst

The quintessential Munich morning ritual: a pair of gently poached Weisswurst served in hot water with sweet mustard, a fresh Breze, and a cold Weissbier. Must be eaten before noon. No exceptions.

Prep Time

2 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 Weisswurst (2 per person)
  • Bavarian sweet mustard (Süßer Senf)
  • 2 fresh Brezen (Bavarian pretzels)
  • 2 Weissbier (wheat beer)

Steps

1

Bring a pot of water to about 70-80°C — hot but NOT boiling. If the water boils, the sausages will burst.

2

Gently place the Weisswurst into the hot water and let them poach for 10-12 minutes. They should plump up and float slightly.

3

Serve the Weisswurst in a bowl of the hot water (or in a traditional ceramic pot) to keep them warm. Place sweet mustard, Brezen, and Weissbier alongside.

4

To eat: either 'zuzeln' (suck the filling from the casing) or cut lengthwise and peel the skin off with a knife. Dip each bite in sweet mustard. Tear the Breze by hand. Sip the Weissbier between bites.

Tips

The water must never boil — 70-80°C is the sweet spot. A good trick: bring water to a boil, turn off the heat, wait 2 minutes, then add the sausages. And remember: this is a morning dish. Before noon only.