As promised, here is another Oktoberfest recipe. Legend has that weisswurst, or white sausages were created by accident in Munich, Germany in 1857 by a young butcher. Mainly comprised of veal, pork, and herbs, these light colored sausages are a staple of Munich culinary culture.
The sausages are peeled before eating. Munich residents have told me, Weisswurst is alwayseaten before noon. Anytime afterward is verboten. That last part is most likely leftover from when there was no available refrigeration.
Weisswurst is traditionally eaten with sweet mustard and a pretzel (Brezn). I found this recipe in a German cooking magazine. Coat the weisswurst in a combination of sweet mustard and horseradish, roll in pretzel dust and deep fry. Consequently, you get all three elements in every bite. By the way, weisswurst is available in most German butcher shops in the USA.
This recipe takes 15 minutes to throw together. It seems like the part that takes the most time is waiting for the oil to heat up. However, the result is delightful. Experience a salty crunch on the outside with a dash of sweet and spicy surrounding the soft herby sausages and you will thank me.
Serve these with Pan-Fried Potatoes with Sage because you can never have enough fried foods in your life. If that combination is too rich for your taste, try serving these with Bavarian Sauerkraut. Also, most Bavarians wash this dish down with one of the region’s famous beers.
Don’t tell anyone. I ate these for dinner.
Pretzel Crusted Weisswurst
Ingredients
- 3 cups vegetable oil
- 8 Weisswürst
- 1 tablespoon sweet grainy mustard
- 1 tablespoon prepared horseradish
- 3/4 cup pulverized pretzels
- 1/3 cup flour
- 2 eggs
Instructions
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Heat the oil in a saucepan.
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Cut the weisswurst in half and carefully peel the skins off off them.
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Mix together the mustard and horseradish and use a pastry brush to lightly coat the wurst.
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Lay out three flat plates.
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In one place the flour, in the second place the pretzel dust and in the third whisk together the eggs.
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Coat the weisswurst with the flour, then the egg, then the pretzel dust.
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Place a layer of paper towels next to the stove.
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When the oil is boiling, working with 2 or 3 pieces at a time, gently place the weisswurst in the oil and boil until golden.
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Remove from the pan and transfer to the paper towels to drain.
