Weisswurst - German White Sausage ✪ MyGerman.Recipes

Weisswurst is just one of the many sausages we have in Germany, but this one is very special! The word Weißwurst or Weisswurst can be translated to white sausage and it is indeed very white, rather than pink, red, or tan like other sausages. It is also never fried and never grilled, instead it is heated in water and needs to be enjoyed very fresh. Here is how to make bavarian white saussag at home
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[@gracefaveurmbeko8918]

I grew up in Germany as a kid, and being able to remake my childhood favorite foods is a blast. Viele Danke

[@april_swingler]

I had these kind of sausages when we visited Shchwangau in June, they were delicious. That was also the first time I encountered sweet Bavarian mustard. Thank you for sharing your recipes, I love discovering how to make some of the things we loved so much in Germany and continuing our German experiences at home.

[@sharonparker7697]

Thank you for sharing, this looks delicious.

[@irishpixierose]

Enjoyed learning about weisswurst. This is one of my favorite.

[@stevefranklin9176]

Very comprehensive thank you Frau.

[@Joe-gx1cm]

I recently found your channel and am so glad you do what you do!

[@MyGermanRecipes]

Thank you! I am glad you joined us 😀

[@ICSpotz]

Thanks much for this, would like to see other varieties in the future. Can't get authentic sausages where I live and like making them myself because I know the quality. ps: loved the serving suggestion images at the end of the video, nice 'plating' and accompaniments, beautifully done as all your videos

[@MyGermanRecipes]

Thank you!

[@carolynjanegillis6591]

Weisswurst are good with pan fried potatoes and a nice glass of beer. Had them at The Monk's Celler in Seattle, 1970. Nice memory. I always wondered how they got their special flavor. Ginger and mace. I never would have guessed. Thanks very much!

[@harrok38]

Some of your methods are very clever✌️

[@foedspaghetti3290]

Lots of good points and warnings. Dankeschön!!

[@jesusgonzalez84]

We enjoyed some boiled weisswurst & bochwurst last week after making mustard from your recipe. The mustard was so good, everything we ate that week was with mustard (even the boiled salt potatoes, lol). Perhaps in late fall when we make our sausages we will try this recipe. Now-a-days we sometimes make sausage BUT not in casing. We simply make patties and freeze them...getting too old to spend so much time in the kitchen! Thing is, we like to eat good, and that means kitchen duty...somehow, it is always worth it.

[@MyGermanRecipes]

Lol, that is exactly what my daughter did: She ate everything with sweet mustard. As a child I used to have spicy mustard on my salami wurst bread and then put sugar on top :-) ... almost as good as sweet mustard ;-) Food made with love an devotion always is turns out fantastic and is worth the trouble to mess up the entire kitchen :-)

[@janthoman5725]

Love it 🎉

[@mirchshake50]

Very well explained

[@joshgentry-rp7lu]

White sausage looks great

[@MaryUkraine]

Your channel is wonderful! Made your rye bread for half a year in a row

[@Bageera63]

Looks good! When I don't have Gelbwurst I will peel the Weisswurst, let it cool, slice it lengthwise, & have it on rye bread. I must try your recipe.

[@chefstravels8429]

sounds delicious. i will try it. thank you #chefstravels

[@chefstravels8429]

chefstravels Love your channel and i will be trying this recipe.

[@chefstravels8429]

Thank you,

[@evametcalfe2517]

Oh how I miss a weisswurst.I was born and grew up in Munchen ,at age 24 i immigrated to South Africa 🇿🇦. Only when visiting Germany a few times was I able to enjoy a weisswurst

[@MindbodyMedic]

exactly what I was looking for, now I need to find a sausage stuffer!

[@MyGermanRecipes]

This is the one I am using: amzn.to/3hfu3iH

[@wilhelmtaylor9863]

From my childhood (Krefeld) I recall Weißwurst as being called Bratwurst. On a Semele (oder Wecken or Laugen Brötchen) with Düsseldorfer Senf it was the bomb. Ich hab mich an dem satt gefressen. Thanks for the video. Good memories. Heutzutage Würde ich häufig Zwiebeln drin machen. Servos....

[@canaan_perry]

Nice -- I love Weisswurst. Well done for making at home. I have always eaten the casing as I like the 'plock' but I know it is not the usual thing to do.

[@Happy-cw6jx]

I ate this when I was in Germany a few years ago, going to try making it myself, really good stuff!

[@OliVer-zr1ne]

I love your channel, do you have classic brotchen and brotchen sandwiches recipes?

[@MyGermanRecipes]

Yes, I have a recipe for Brötchen on the channel. There is a playlist called "German Bread & Rolls" on my channel, that should make it easy for you to find. I will cover more rolls later this year.

[@carfvallrightsreservedwith6649]

General rule of thumb for poaching (176°F) is 10 minutes per centimeter of diameter.

[@marcol1627]

Wow, weisswurst aus münchen, i love the food in Germany

[@kristijalics6790]

Have you ever bought from Steiglmeiers in Illinois? My daughter and her husband had a weißwurstfrühstück as part of their wedding celebrations. My sil is from Bavaria.

[@MyGermanRecipes]

Yes, they are quite close to the German products but in my opinion they are a little stingy with the spices. I like to have a little more spice (not in the sense of spicy hot but in the sense of more taste) in it but that's probably only a personal preference. What a great idea to have a weißwurst breakfast for the wedding! I love it!!

[@baomickuso]

Sie sind SUPER! obwohl ich selbst in München wohne aber habe noch nix die Weisswurst selbst zuhause gemacht! in der USA findet man keine Weisswurst?

[@MyGermanRecipes]

Mit ganz viel Glück findet man sie mal in internationalen Supermärkten tiefgefroren ... definitiv nicht vergleichbar zu frischen WeißWürstchen.

[@baomickuso]

@@MyGermanRecipes tiefgefrorene Weisswurst?? oje das geht gar nix!😨 dann lieber ja zuhause selbst machen. achja, sind Sie aus Bayern?

[@MyGermanRecipes]

Ja und nein. Geboren in Hamburg, dann nach Fürstenfeldbruck gezogen, später dann nach Schleswig Holstein. Ich habe Familie in Bayern.

[@kyleblandon2250]

Which sausage stuffer is that? Love making my own sausages but sometimes my large stuffer is a hassle for small batches...that one looks perfect!

[@MyGermanRecipes]

It's this one: amzn.to/34vOZPe

[@kyleblandon2250]

@@MyGermanRecipes Danke!

[@FrancisMulvaney]

this has inspired me to make these sausages, we can't get them here in the UK

[@harrok38]

In Munich a real Weisswurst must be consumed before 10 AM and can also be eaten by sucking it out of the casing. LOL. Your method is the refined version.

[@MyGermanRecipes]

Yes, I wrote a little more about that on the blog.

[@harrok38]

MyGerman Recipes I will read it. Thanks.

[@harrok38]

...und dazu einen guten Muenchener Senf, und vielleicht ein Bier zur Brotzeit. 🍺

[@MyGermanRecipes]

I hope you saw how I made the Munich mustard in a previous video 😀

[@harrok38]

MyGerman Recipes of course I saw it and already have made it, as well as the spicy kind 😎

[@kenmerriman3229]

How do I get to your blog? I need the amt of the spices.

[@mikekirchner9535]

What I do for slipping casing onto the nozzle is keep casings in the bowl with cold water and allow a bit of water from the bowl into casings and it will slip on to the fill nozzle much easier. -- just another way -- but looks delicious-- thank you

[@MyGermanRecipes]

Thank you!

[@richardbale7077]

When I was stationed in Ansbach, the Army and the Bundeswhehr put on an event called the " Weißwurst Essen". It was essentially an eating contest. There was no neatly splitting of the casing and delicate use of the fork. Instead, a contestant would simply bite off one end of the link and then extrude the filling straight into his gullet. The guy with the most empty casings at the end was the winner. It was a huge bit of fun, but left me with no desire to actually eat one of these sausages.

[@dafnyvlog2234]

Sehr lecker 😋I hope my German is correct 🙏

[@MyGermanRecipes]

Yes, perfect! 💯

[@wenchang5380]

I'm looking for Presswurst receipe. I'm not sure this is the same? I have checked all your video but not sure whether this is one or not. Thanks!

[@MyGermanRecipes]

No, this is not Presswurst and I don‘t have a recipe for it, sorry.

[@davemeyers9425]

What is the purpose of adding phosphate? What is the affect of phosphate on the finished sausage?

[@3FAZNI]

Link for that sausage stuffer, please...

[@AlphaToEpsilon]

I tried making these lastnight, the look and flavour was perfect but once cooked the meat was very fine, dry and crumbly. Not soft like the ones I had in München. Do you have any advise?

[@MyGermanRecipes]

Did you check the temperature? This usually happens when the meat gets too warm in the food processor. If the happens, it‘s not binding and what you experienced is the result. Next time make sure your meat is really cold and your crushed ice is fine enough to bind with the meat. I hope next time it will work out better.

[@harryg663]

Schaun gut aus - grüße aus München

[@MyGermanRecipes]

Danke! Grüße zurück in meine zweitliebste Stadt!

[@forrest42]

Thank you for the link to the PhosThis. Do I use the same amount of this as the brand of phosphate you used?

[@MyGermanRecipes]

I haven’t used the phosThis but I am assuming that you are using the same amount. But maybe double check with package instructions?

[@forrest42]

@@MyGermanRecipes Thank you so very much.

[@edmonda.9748]

What's the brand of your sausage stuffer? Hertzlichen Dank

[@MyGermanRecipes]

It's this one: amzn.to/3Bo8aLS

[@edmonda.9748]

@@MyGermanRecipes Thank you so much, I just got a 5 lb one from same company, but mine is horizontal (SS). Not used it yet. It seems to me the vertical ones are sturdier. Prepared for a chicken buffalo sausage project for the weekend. Thanks again

[@edmonda.9748]

Just wamted to share my experience with my horizontal stuffer if anybody needed, It's fantastic if you do everything in one batch only, or have someone handy to refill it for you. You have to keep it upright to refill it, which I'm going to avoid next time, will place an order for a vertical one. Thanks again for the info.

[@bobmartin9871]

I make several types of bratwurst and I was wondering can I poach them the same way before I vacuum pack them for the freezer , and would they be poached at the same temp and the same amount of time ?

[@MyGermanRecipes]

Please stick to the time and temperature in the video and blog post for best resutls.

[@josedesilencio8851]

Is it necessary to take out the casing before eating?

[@MyGermanRecipes]

For this sausage, yes. That casing is very unpleasant to eat, trust me.

[@josedesilencio8851]

@@MyGermanRecipes Thank you.

[@non-applicable3548]

I wonder if you could use a bread loaf pan and make a spam type loaf, skipping the casing step? time to experiment

[@kennybrudnicki]

I have made turkey weisswurst in a loaf pan, as well as gyros, and could slice nicely. I stuff links of brats, weisswurst, and others, but sometimes just patty it up, let sit in fridge for 24 hours, then freeze for later use.

[@jordankuntz4695]

You should make bronshviger liver sausage

[@carfvallrightsreservedwith6649]

Never knew it took that long to put the forcemeat into the blender. : -)

[@tequilyps]

HDGDL!!! Liebe und Grüße aus Knoxville Tennessee!!

[@beebob1279]

Looks a lot like our bockwurst. Put it on a bun and eat it like a hot dog. It's almost Bockwurst season where I live. Can't wait

[@MyGermanRecipes]

No, these are very different from Bockwurst and we eat them without the casing. But you can definitely put them on a bun without the casing and adding some sweet Bavarian mustard … yam! 😀

[@beebob1279]

@@MyGermanRecipes Thanks for getting back to me. My great grandfather was partners in a meat shop and their big seasonal thing was bockwurst. He left Germany around 1890 to come to the states. He had a butcher shop on the Necar river (spelling?)

[@zdenkomilivojevic5800]

I have everything for weisswurst but where to buy phosphate and how much to put on 10 kg of meat? Can baking soda help instead?

[@MyGermanRecipes]

No, baking soda is not a substitute. Please check the blog post for a link and more information on the phosphate. Link to blogpost is in the video and video description.

[@zdenkomilivojevic5800]

I think in my country code is E450 for pyrophosphate, is a food stabilizer! Food companies uses for various product even for ketchup and all ready to eat sauces!

[@andrewl7734]

You should talk about Apples in Germany Apfelwein or Apfelkuchen

[@MyGermanRecipes]

I have Apfelkuchen on the channel. Check out the playlist "Cakes" for the video. On the Blog there is also a second Apple cake recipe. It definitely is Apple season in Germany at this time of the year. And Zwiebelkuchen (onion cake) with Apfelwein! :-)

[@duncanferguson4698]

The ingredient Phosphate: what's another name for it? Where to source it? What is it?

[@MyGermanRecipes]

Please visit the blog post (link is below the video) for these information.

[@duncanferguson4698]

@@MyGermanRecipes I was unable to locate the link. Would you please send the URL?

[@MyGermanRecipes]

mygerman.recipes/weisswurst-saussage-bavarian-specialty/

[@jeremyhardy4996]

Just w8 4 it...

[@bobjayp]

I don't understand the point of the weiss wurst casing when Germans removes it before eating. the sausage can be formed and poached without any casing.

[@MyGermanRecipes]

Then it would taste watery. The skin is really necessary and shaping the sausage would be quite difficult, too. We are a people of efficiency and if we go an extra mile, it’s usually for a good reason 😉

[@PANOS5656]

Hey why not eat the casing?

[@MyGermanRecipes]

Well, you can and would survive but it is rather thick and not so delicious.

[@joshuajohnson2216]

Traditionally eaten without the skin but ways of eating Weisswurst

[@jeremyhardy4996]

Super guineas here

[@operationmickeymouseharold6780]

Missing the raw proverbial german taste test shocker ! Lol

[@thethess3054]

Red wurst plz

[@MyGermanRecipes]

Sorry, I don't think I want to go and by a gallon of blood ... wouldn't even know if they would sell it anywhere. I honestly don't like that wurst. As a child I had to stir the blood of the slaughtered chickens while it was dripping into the bucket - the stuff nightmares are made of .... 👀 Nevertheless, I like Grützwurst and miss it here. Do you know Grützwurst? With raisins in it and with apple sauce and onion rings as a side?

[@larryzhu8061]

you are pretty

[@jordankuntz4695]

And well since I used to eating the casing on sausage I'd probably grill the wise worst

[@MyGermanRecipes]

Well, then I’ll boil a turkey in salt water just so you know how it feels when someone is doing it all wrong 😆😆😆

[@еленаефримена]

А перевести на русский???