Weisswurst are a typical Bavarian cured meat characterized by a color tending to white. Since they are produced without preservatives or nitrates, they must be cooked immediately after purchase. It is possible to prepare them in the traditional way, that is by simmering them in salted water. If, on the other hand, you grill them and sprinkle them with beer, they will acquire a smoky taste. For a complete meal, sauté the pan-fried Weisswurst with onions, sauerkraut, and apples.
Ingrediants
Weisswurst Bavarian-style simmered
- Weisswurst
- Waterfall
- salt
Variable portions
Grilled Weisswurst
- Weisswurst
- Bavarian or wheat beer
Variable portions
Weisswurst Stir-Fry with Beer
- 450 g of Weisswurst
- 1 tablespoon (15 ml) of vegetable oil
- 2 onions
- 3 cups (450g) of well-drained sauerkraut
- 2 cups (450 ml) of beer
- 2 Granny Smith apples
- Fresh grated nutmeg to taste
- Salt and Pepper To Taste.
Doses for 4 servings
Steps
Method 1 of 3: Simmer the Classic Weisswurst Baveresi
Step 1. Bring the salted water to a boil
Put a saucepan on the stove and fill it at least halfway with water. Add a generous handful of salt and set the heat to high. Bring it to a boil.
The pot should have a capacity of at least 2 liters
Step 2. Cook the Weisswurst and turn the heat down
Set the heat to low and cook all the sausages you want. The water should boil slowly.
Step 3. Simmer the Weisswurst for 10 minutes
Let the sausages simmer without a lid until cooked through. This should take 10 minutes.
Although many people do not like to pierce sausages, it is possible to put a meat thermometer in them to check the temperature. They should reach a temperature of about 76 ° C
Step 4. Remove the sausages from the heat and serve them
Turn off the heat and, with a slotted spoon, move the cooked sausages to a large bowl. Using a ladle, pour some of the salted water into the bowl along with the sausages. Bring them to the table with sweet mustard, pretzel and Bavarian beer.
You can cut the coating on the sausages and peel them. Alternatively, eat them in the traditional way, i.e. cut the tip of the sausage and remove it from the wrapper directly with your mouth
Method 2 of 3: Grill the Weisswurst
Step 1. Determine if the Weisswurst are raw or pre-cooked
Ask the butcher if the sausages you plan to buy should be cooked entirely or only reheated. If you buy packaged sausages, read the cooking instructions to learn how to make them.
Step 2. For pre-cooked sausages, reheat them on the grill
Since many packaged sausages are pre-cooked, simply reheat them on a grill to a moderate temperature. Cover the grill and heat them evenly. Turn them occasionally and grill them for 15-20 minutes. Serve hot.
Avoid piercing the sausage coating with a fork, knife, or tongs to prevent the liquid from leaking. Leaking liquid will make the flavor less intense
Step 3. Grill raw sausages on medium-low heat
Heat a gas or charcoal grill to medium heat. Grease the grate with vegetable oil to prevent the sausages from sticking. Put them on the grill and let them cook thanks to the action of indirect heat. Cover the grill and cook them until they reach a temperature of around 60 ° C. Turn them often and sprinkle them with water or beer so they brown evenly and don't crack.
Step 4. Allow the grilled Weisswurst to rest and serve
Remove the cooked sausages from the grill and serve. Spread a sheet of aluminum foil over the sausages and let them rest for 5 minutes. In this way the cooking will come to an end and you can then serve them hot.
Leftovers can be kept in the fridge for 3 to 4 days in an airtight container
Method 3 of 3: Stir-fry Weisswurst with Beer
Step 1. Skip the Weisswurst for 2 to 4 minutes
Pour 1 tablespoon (15 ml) of vegetable oil into a large, sturdy skillet, then set the heat to medium-high. Place 450 g of sausages in it to create a single layer. Skip and turn them often until the surface is golden brown. Cooking should take 2 to 4 minutes.
- Use a pan that is at least 30 cm in diameter.
- Avoid cooking them more than necessary, as they will finish cooking in the oven.
Step 2. Cut the onions and drain the sauerkraut
Peel 2 onions and cut them into thin slices with a sharp knife. Measure 3 cups (450g) of sauerkraut and place them in a fine mesh colander in the sink. Press the sauerkraut to drain the liquid it contains.
Step 3. Stir the sausages, onions, sauerkraut and beer in the pan
Drain and discard any boiling fat left in the pan. Sausages should be left inside, always creating a single layer. Sprinkle the onion and sauerkraut evenly over the Weisswurst. Pour 2 cups (450 ml) of beer over the sausages.
You can use Bavarian-style beer or any wheat beer
Step 4. Cook the sausages for 15-20 minutes
Place a lid on the pan and adjust the heat to medium temperature. Let the sausages cook well and soften the onions. Allow 15 to 20 minutes.
Instead of a lid, you can use a baking sheet to cover the pan
Step 5. Add apples and season
Core 2 Granny Smith apples with a core remover. Cut them into 1 cm thick slices and place them in the pan along with the sausages. Season with a sprinkling of freshly grated nutmeg, salt and pepper to taste.
Step 6. Cover and cook for another 2 minutes
Put the lid back on the pan and cook over medium heat until the apples have softened slightly. Calculate 2 minutes. Turn off the heat and serve hot.
