Bavarian Weisswurst with Sweet Mustard and Pretzel

Name: Bavarian Weisswurst with Sweet Mustard and Pretzel
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Bavarian Weisswurst sausages; Honey; Dijon mustard; Yellow mustard; Apple cider vinegar; All-purpose flour; Active dry yeast; Salt; Warm water; Baking soda; Coarse salt

Traditional Bavarian Sausages

Enjoy a classic Bavarian experience with these delicately flavored sausages served alongside sweet mustard and warm, soft pretzels.

1 h 15 min
4
Intermediate

Ingredients

For the Weisswurst

Bavarian Weisswurst sausages

8 sausages

For the Sweet Mustard Sauce

Honey

1/2 cup

Dijon mustard

1/4 cup

Yellow mustard

1/4 cup

Apple cider vinegar

1 tbsp

For the Pretzels

All-purpose flour

2 cups

Active dry yeast

1 1/2 tsp

Salt

1 tsp

Warm water

1 cup

Baking soda

2 tbsp

Coarse salt

For sprinkling

Preparation

Marinating the Sausages

Bring to a simmer

Fill a large pot with water and bring it to a simmer (not a boil).

Do not let the water boil when cooking Weisswurst; this preserves the sausage texture.

Cook the sausages

Place the Weisswurst sausages in the simmering water.

Simmer gently

Allow them to cook gently for about 20-25 minutes.

Preparing the Pretzels

Activate the yeast

In a mixing bowl, combine warm water, yeast, and salt. Let it sit for 5 minutes until foamy.

Make the dough

Gradually add flour and knead into a smooth dough. Let rise for 30 minutes in a warm place.

Shape and boil

Preheat oven to 425°F (220°C). Divide dough into 4, shape them, and boil in water with baking soda for 30 seconds. Transfer to a baking sheet.

For a darker crust on pretzels, brush them with a beaten egg before baking.

Cooking Process

Simmering

Cook the Weisswurst in the simmering water to maintain tenderness.

Baking

Bake the pretzels for 12-15 minutes until golden brown.

Sauce Preparation

Mix all mustard sauce ingredients in a small bowl; whisk until smooth.

Plating & Serving