Silesian Weisswurst – A traditional Christmas Bratwurst
- Type
- Bratwurst
- Level
- Medium
- Rating
- Rate this recipe
In this post, I’ll show you how to make Silesian Weisswurst yourself. It’s super tender, juicy and super quick to make.
Silesian Bratwurst is also called Silesian Weisswurst because it is a pale sausage. It bears some resemblance to Munich Weisswurst, but is longer and thinner and is usually served fried.
It comes from the former Silesia and is a traditional pre-Christmas or Christmas food. It is often fried out in butter or baked in the oven rolled in flour.
It is typically served with sauerkraut, boiled potatoes or bread. There are also variants in which the Silesian sausage is served with a gingerbread sauce or mustard sauce.
I also find it great for grilling. It is similar to veal bratwurst, which I have also found super tasty.
Here you can find the complete Silesian Weisswurst recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment there, whether you succeeded.
Table of Contents
Silesian Weisswurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| veal | 500 g | 50 % |
| lean pork | 250 g | 25 % |
| pork backfat | 125 g | 12.5 % |
| frozen cream (175 ml) | — | 17.5 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| dry white wine | 10 ml |
| cutter aid | 3 g |
| white pepper | 2 g |
| sugar | 2 g |
| mace | 1.5 g |
| grated juice of 1/2 lemon | — |
The equipment to make Silesian Weisswurst
You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
Sausage casings
You can use pork casings caliber 28/30. If you would like to prepare the sausages without casing: You can just form the mass into patties and fry them out without a casing or preserve them in a jar.
Make Silesian Weisswurst – Step-By-Step Instructions
Cut the meat and fat into pieces suitable for your meat grinder. I have separated the meat and fat here so that I can grind it separately later.
Let the meat and fat freeze for about 1 hour in the freezer. This makes it easier for your meat grinder and the fat does not smear.
Grind the spices to a fine powder.
Grate the zest of the lemon.
Grind the meat and the backfat separately. I used the finest perforated wheel for this and let the meat through twice.
ONLY put the ground lean meat into a strong food processor or cutter and start the machine.
Gradually add the cream and spices.
Then you can also gradually add the minced fat- run the food processor until the sausage meat is super fine. Make sure that the mixture does not get hotter than 12 degrees Celsius (53.6 °F).
Now you can fill the meat mass into casings.
Now it is time to link the sausages. You can decide how big your Weisswurst should be.
Your Silesian Bratwurst is ready. I wish you a lot of fun making it!
Frequently asked questions
What is a white bratwurst?
What is a white bratwurst?
A bratwurst that stays pale instead of going pink or grey, which is where the name comes from. Look at the spice list and you will see why this one does: there is plain salt in it and no cure at all. Nothing in the recipe is there to colour the meat, so the sausage comes out of the pan the colour the veal and the cream give it.
The Silesian is not the Munich Weisswurst, even though they look related. This one is longer and thinner, it is seasoned with lemon zest and a little dry white wine, and — the difference that matters at the table — it is meant to be fried. The Munich one is traditionally only scalded and never sees a pan. If you have only met the Munich version, this will taste fresher and sharper than you are expecting.
Why is the Silesian Weisswurst a Christmas sausage?
Why is the Silesian Weisswurst a Christmas sausage?
Because that is when Silesia ate it. It belongs to the weeks before Christmas and to Christmas itself, and unlike the Munich Weisswurst — which is eaten all year round — it stayed tied to the season even after the tradition travelled west with the people who kept it. That is also why it turns up on a table rather than as a snack: it is a dish, with sides.
Fried out in butter is the usual way, or rolled in flour and baked in the oven. Sauerkraut, boiled potatoes and bread are the standard company. The one that surprises people is the gingerbread sauce some families serve with it — sweet and spiced against a mild sausage, which sounds wrong and works. A mustard sauce does the same job if that is a step too far.
What is the shelf life of silesian weisswurst?
What is the shelf life of silesian weisswurst?
The Silesian white sausage can be kept in the refrigerator for about 1 day.
You can also freeze it optimally. Then it is much longer durable. You don’t have to be afraid, it won’t lose its taste.
Alternatively, you can poach it at 85 degrees (185 F°) for 25-30 minutes and then store it in the refrigerator for a few days.
