Browned-Butter Seared Weißwurst with Parsley Potatoes
Browned-Butter Seared Weißwurst with Parsley Potatoes
Classic DishMünchner Weißwurst
Prep: 20 min • Cook: 25 min. A home-friendly Bavarian evening twist on Münchner Weißwurst: gently poach the sausages to preserve their delicate texture, then finish them with a quick sear in browned butter for a nutty, crisp exterior. Serve the sausages atop buttered parsley potatoes and offer a spoonful of sweet Bavarian mustard to cut through the richness for a balanced, comforting plate.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Prepare potatoes
- 1Place peeled, cubed potatoes in a large pot and cover with cold water; add coarse salt and bring to a simmer over medium heat.
- 2Cook potatoes until tender when pierced with a knife, about 12–15 minutes depending on size; drain well and return to the pot off the heat.
- 3Add 1oz unsalted butter and the chopped flat-leaf parsley to the drained potatoes; gently toss to coat and keep warm.
Cook sausages
- 1Place weißwurst in a wide shallow pan and add enough cold water to come halfway up the sausages; bring slowly to a gentle poach over low heat — do not boil — and poach for 8–10 minutes.
- 2Remove sausages from poaching liquid and pat dry with paper towels; do not puncture casings to retain juices.
- 3In a clean skillet over medium heat, melt 1oz unsalted butter and cook until it turns golden-brown and gives a nutty aroma, watching carefully to avoid burning.
- 4Add the poached weißwurst to the browned butter and sear 1–2 minutes per side until lightly crisp and evenly colored; finish with a light grind of black pepper.
Finish & serve
- 1Divide buttered parsley potatoes among four plates, place two seared weißwurst on top of each portion, and spoon a little of the browned butter from the pan over the sausages.
- 2Serve immediately with a small bowl or dollop of sweet Bavarian mustard at the side and a sprinkle of reserved parsley as garnish.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 20 g |
Tips
- Cut potatoes evenly so they cook at the same rate; start them in cold water for uniform cooking.
- Brown the butter slowly and watch it closely; once it smells nutty remove from heat to avoid bitterness.
- Serve sausages hot with mustard and a cold Bavarian lager to balance the rich browned butter flavors.
