Homemade Weißwurst with sweet mustard

Homemade Weißwurst with fresh herbs, served with sweet mustard and a cold wheat beer. This is the dish that takes you to Munich without leaving your home.

📝 Ingredients

• 400 g veal (shoulder or neck), ice-cold
• 300 g pork mince, ice-cold
• 200 g pork belly, ice-cold
• 1.5 tsp salt
• 0.5 tsp finely ground white pepper
• 0.25 tsp cardamom (ground)
• 0.25 tsp nutmeg (freshly grated)
• Grated zest of 1/2 lemon
• 2 tbsp fresh parsley, finely chopped
• 1/2 small onion, very finely minced
• 75 ml ice-cold water
• Pork casing (caliber 28-32 mm), rinsed
• Sweet Bavarian mustard, for serving
• Fresh Brezn or pretzel, for serving

👨‍🍳 Instructions

1. 1Make sure the meat and the pork belly are ice-cold before you begin. Cut the veal, the pork mince and the pork belly into small pieces and put them in the freezer for 30 minutes so grinding is easier.Grind the veal finely with the meat grinder (fine plate). Then add the pork mince and the pork belly and grind again through the fine plate. Keep everything as cold as possible during this process.Mix the ground meat in a large bowl with the salt, the white pepper, the cardamom, the nutmeg, the grated lemon zest, the finely chopped parsley, the very finely minced onion and the ice-cold water. Knead everything well until a homogeneous mass forms.Fry a small pat of the mixture in a frying pan and taste to check if the seasoning is right. Adjust the salt or spices if necessary.Rinse the pork casing under cold water and pull it over the sausage attachment of the meat grinder. Loosely fill the casings with the meat mixture and twist the sausages every 12 to 15 centimeters until you have nice even Weißwürste.Bring a large pot of water to 80 degrees Celsius. Carefully place the sausages in the warm water. Poach them for 15 to 20 minutes at 80 degrees without letting the water boil. The Weißwurst must never boil, otherwise the casing will burst.Remove the sausages from the water and place them directly on a warm plate. Serve them with sweet mustard, fresh Brezn or a pretzel and a cold wheat beer. Traditionally you gently suck the meat out of the casing, but cutting is of course fine too.