German Weisswurst 200gm

Original German white sausage recipe from Munich with natural hog casing and is not smoked. The only and best way to prepare it is to heat it up in hot water and serve.

The German Weisswurst 200gm is one of our speciality sausages which uses natural hog casing. The taste is salty and has a dried parsley flavour. In terms of texture, it has a tender mouthfeel and crunchy skin. Also, the sausage does not go through the smoking process which results in a natural cooked pork colour.

To prepare the meat for cooking, remember to let it thaw completely. For chilled products, place the product in its original package on a plate in room temperature for 30 minutes. For frozen products, place the product on a plate in the fridge overnight (12-24 hours). To check if the product is ready for cooking, touch it to feel. If the meat is not hard to touch or is easily bendable like fresh meat, it will be ready for cooking.

Storage Information

Keep Frozen
Consume Within 3 Days Of Opening or Freeze if Not Consumed

Serving Suggestion

Heat the sausages in water—well short of boiling—for about ten minutes, which will turn them greyish-white. This is because we do not use colour-preserving nitrite in Weisswurst preparation.

Weißwürste is brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much). Then, the people normally eat it without their skins. Eating it the traditional way, called zuzeln (Bavarian for sucking), involve cutting open both ends of the sausage, and sucking out the meat. This mighty sound unusually for us but that is how the local Bavarians do it! So, enjoy!

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Weight 200 g


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German Weisswurst 200gm. An original German white sausage recipe from Munich with natural hog casing and is not smoked. German Weisswurst 200gm