Weisswurst is a historic Bavarian Sausage that is made from pork and veal. Without beef in the meat mix, these sausages take on a whiter color when they’re cooked, thus the name “white sausage.” This sausage is traditionally prepared by heating in hot (not boiling) water until the sausages are cooked through. The sausages are then served in the bowl that they were cooked in, with the hot water still inside to keep the sausages warm. Traditionally, the sausage is eaten without the casing by sucking the meat out the end and enjoyed with pretzels and mustard! You don’t have to eat the sausage this way, but if you want to be a Wurst Meister, you should give it a try!
At Lake Geneva Country Meats, we make our Weisswurst from a combination of veal and pork and season the sausage with an authentic blend of lemon, parsley, mace, ginger, and many more spices. The veal and pork give the sausage a light flavor while you can taste the bright and zesty notes of the lemon in the sausage. You also get slight earthy flavor notes from the spices we use, which is a perfect complement to the lemon. These brats may not be made in Germany, but we think they’re pretty darn close to the originals, and you don’t have to fly to Germany to get them!