Metzgerei Erwin Reiß · 600g
Metzgerei Erwin Reiß Weißwurst XXL
What it is
This is a large, traditional Bavarian white sausage, known as Weißwurst. It is typically made from finely minced veal and pork back bacon, seasoned with parsley, lemon, mace, ginger, and cardamom. The sausage casing is usually made from untanned beef or pork intestine. It is a staple of Bavarian cuisine, often enjoyed as a breakfast or brunch item.
How people cook with it
Weißwurst is a classic dish that requires specific preparation methods to be enjoyed authentically.
- Traditional breakfast sausage
- Brunch centerpiece
- Appetizer with mustard
- Light lunch option
To prepare Weißwurst, it is never boiled or fried. Instead, it is gently heated in hot, but not boiling, water for about 10 to 15 minutes. The water should be around 70-80 degrees Celsius. Once heated, the sausages are served immediately. Traditionally, the casing is not eaten. It is either peeled off by hand or cut open lengthwise and the meat is scooped out with a fork.
How it differs from similar foods
Unlike many other sausages, Weißwurst is not meant to be browned or crisped. Its delicate flavor and texture are best preserved through gentle simmering. The absence of strong spices like paprika also sets it apart from many smoked or cured varieties.
Who it is for
Home cooks looking to recreate authentic Bavarian culinary experiences will appreciate this product.
How to keep the rest
Refrigerate any unused portion of the Weißwurst immediately after opening. It should be kept in its original packaging or an airtight container. For best quality, consume within a few days of purchase. It is not typically recommended for long-term freezing.