Name: Classic Münchner Weißwurst (poached) with süßer Senf & pretzel
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: German cuisine
Ingredients: 8 pcs weißwurst (veal and pork sausages) (about 2 sausages per person; keep refrigerated until ready to poach); 4 tbsp sweet bavarian mustard (süßer senf) (adjust to taste; serve in a small bowl); 4 pcs pretzels (brezn) (freshly baked or warmed; one large pretzel per person); 2 tbsp fresh parsley (finely chopped for sprinkling); 1 pcs lemon (cut into wedges for serving); 1.5 l water (for poaching; use enough to cover sausages in the pot); 1 pcs onion (halved, optional aromatic to flavour the poaching liquid); 2 pcs bay leaves (for the poaching liquid); 1 tsp salt (to season the poaching water)

Classic Münchner Weißwurst (poached) with süßer Senf & pretzel - Image 1

Classic DishMünchner Weißwurst

Prep: 10 min • Cook: 12 min. Traditional gently poached veal-and-pork Weißwurst warmed in hot, aromatised water and served with sweet Bavarian mustard, freshly baked pretzels and chopped parsley — the authentic Weißwurstfrühstück. This simple Bavarian breakfast keeps the sausages pale and tender by avoiding boiling; serve with lemon wedges and süßer Senf for a classic Munich experience.

Preparation time: 10 min
Cooking time: 12 min
Total time: 22 min
Servings: 4

Instructions

1Prepare ingredients: halve the onion, cut lemon into wedges and finely chop parsley; keep sausages cold until ready.
2In a wide pot combine 1 3/5 qt water, halved onion, bay leaves and 1 tsp salt; bring to a gentle simmer over medium heat.
3Once the liquid simmers, reduce heat so the surface shows small bubbles but does not boil — maintain a gentle heat.
4Add the weißwurst to the pot and heat gently for 10–12 minutes; do not let the water come to a rolling boil to avoid splitting the casings.
5Using a slotted spoon, lift the sausages from the water and let them rest briefly on a warm plate or keep them in the warm (off-heat) pot to stay hot.
6Serve each portion with two sausages, a pretzel, a spoon of süßer Senf, a lemon wedge and a sprinkle of chopped parsley.
7Traditionally eat by cutting open with a knife or peeling the casing before nibbling; enjoy with strong Bavarian beer if desired.

Instructions

1Prepare ingredients: halve the onion, cut lemon into wedges and finely chop parsley; keep sausages cold until ready.
2In a wide pot combine 1.5 l water, halved onion, bay leaves and 1 tsp salt; bring to a gentle simmer over medium heat.
3Once the liquid simmers, reduce heat so the surface shows small bubbles but does not boil — maintain a gentle heat.
4Add the weißwurst to the pot and heat gently for 10–12 minutes; do not let the water come to a rolling boil to avoid splitting the casings.
5Using a slotted spoon, lift the sausages from the water and let them rest briefly on a warm plate or keep them in the warm (off-heat) pot to stay hot.
6Serve each portion with two sausages, a pretzel, a spoon of süßer Senf, a lemon wedge and a sprinkle of chopped parsley.
7Traditionally eat by cutting open with a knife or peeling the casing before nibbling; enjoy with strong Bavarian beer if desired.

Nutrition Information

Calories: 350 kcal
Protein: 15 g
Fat: 25 g
Carbs: 15 g

Nutrient	Per serving
Calories	350 kcal
Protein	15 g
Fat	25 g
Carbs	15 g

Tips

Keep sausages chilled until the last moment to prevent the skins from splitting during gentle poaching.
Avoid boiling: maintain a gentle simmer so the sausages heat through without bursting their delicate casings.
Serve immediately with warm pretzels and süßer Senf; a lemon squeeze brightens the rich sausages.

Classic Münchner Weißwurst (poached) with süßer Senf & pretzel

Instructions

Nutrition Information

Tips

Variations of Münchner Weißwurst

Browned-Butter Seared Weißwurst with Parsley Potatoes

Weißwurst Platter with Warm Bavarian Potato Salad