Weisswurst Sausage: The Bavarian National Dish

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Weisswurst Sausage: The Bavarian National Dish

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Adjust Servings:
2 sausage casing
1/2 lb veal
1/2 lb Pork
1/2 lb bacon
1 lemon zest

4 tsp Salt
0.7 oz chopped onion
1/3 tsp fresh ground white pepper
1/4 tsp ground ginger
1/4 tsp Ground mace
1/2 lb crushed ice
1/2 cup Parsley
  • 1 h 30 min
  • Serves 12
  • Medium




In Bavaria, vela is very popular, so this type of white sausage is very, very popular! Sometimes, they are steamed to keep their colour and to cook them faster. It is often served with a pretzel or fresh bread, and some spicy mustard…. or on it’s own with salad or soup. This type of sausage is very unique to Bavaria and is not found in other parts of Europe.


  1. The meat should be very cool and needs to be ground in the meat grinder first on medium, then on a small size. Put the ground meat into the freezer for a couple of minutes, while you prepare the other ingredients.
  2. Wash the casing inside and out with tap water and put it aside, covered with a lid.
  3. Add the parsley to a food processor and chop it finely.
  4. Now add the meat and all other ingredients to the food processor and let it run for a minute.
  5. Add crushed ice and let the food processor run for a while.
  6. Prepare the sausage filler: Put some oil on the pipe to make it easier to get the casing onto it.
  7. When you have the casing put on the pipe, move the hand crank until all air is removed from the pipe and some sausage comes out.
  8. Make a knot into the casing. Slowly turn the hand crank on the sausage maker to fill the casing. Don’t fill it too tight though since you will need to divide the sausages later.
  9. When your sausage is filled, make a knot at the other end. Now divide the sausages in the size you want: 10-12 cm usually, 8 cm for smaller ones.
  10. Turn the sausages to separate them or use some kitchen twine but don’t cut them apart, yet.
  11. In a large pot, bring water to an almost boil at 75°C / 167°F.
  12. Put the sausages into the water, use a plate or smaller lid to dunk them underwater completely.
  13. After 30 minutes the sausages are ready to be removed. Now you can cut them apart and either enjoy fresh or freeze for later.

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