Weisswurst with Pretzel Dumplings (Brezenknödel)

Weisswurst with Pretzel Dumplings (Brezenknödel)

Recipes with Weisswurst

A modern Bavarian comfort dish: poached Weisswurst served alongside golden Brezenknödel (pretzel dumplings) in a creamy mustard sauce. All the flavors of a Weisswurstfrühstück, reimagined as a proper sit-down meal.

Prep Time

30 min

Cook Time

25 min

Servings

4

Difficulty

Medium

Ingredients

  • 8 Weisswurst
  • 4 day-old Brezen (pretzels), cubed
  • 200ml warm milk
  • 2 eggs
  • 1 small onion, finely diced
  • Fresh parsley, chopped
  • Salt, pepper, nutmeg
  • Butter for frying
  • For the sauce: 200ml cream, 2 tbsp sweet mustard, 1 tbsp butter

Steps

1

Cube the day-old Brezen and place in a bowl. Pour warm milk over them and let soak for 15 minutes.

2

Sauté the diced onion in butter until soft. Add to the soaked Brezen along with eggs, parsley, salt, pepper, and a pinch of nutmeg. Mix well and form into round dumplings (about tennis ball size).

3

Simmer the dumplings in salted water for 15-20 minutes until they float and are cooked through.

4

Meanwhile, poach the Weisswurst in hot water (70-80°C) for 10-12 minutes. For the sauce, heat cream with butter, stir in the sweet mustard, and season.

5

Peel the Weisswurst, slice them, and serve alongside the dumplings with the mustard sauce spooned over.

Tips

The Brezen must be day-old and slightly dry — fresh ones will make the dumplings too wet. If the mixture feels too loose, add a tablespoon of breadcrumbs.