Recommendations · Beer and food

Weisswurst with Franziskaner Hefe Weissbier

You gently poach the Weisswurst in water until warm, and eat it with sweet mustard and pretzel rolls. Alongside stands the beer that sausage always stands next to in Bavaria.

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Bottle of Franziskaner Hefe Weissbier, beer

From the shelf

The bottle

Franziskaner Hefe Weissbier comes from Franziskaner in Germany and is a weizen of 5 percent ABV. The bottle holds 50 centilitres. A weizen is a top-fermented wheat beer, cloudy from the yeast and with plenty of carbonation; the yeast gives notes that recall banana and clove, and the hop bitterness stays low.

Franziskaner Hefe Weissbier

The combination

Why this works together

Veal sausage is soft and fatty, and the mustard with it is sweet. The high carbonation of a weizen lifts that fat off the tongue, and because there is hardly any hop bitterness in the beer, nothing goes against the mild flavour of the meat. The spicy note of the weizen yeast runs in step with the parsley and the mace in the sausage itself.

At the table

The dish

  • Before 4 people
  • Ready in 25 minutes
  • Type main course

What you need

  • 8 Weisswurst
  • 4 pretzel rolls
  • 6 tablespoons sweet mustard
  • 1 bunch of chives, finely chopped
  • 2 litres of water
  • 50 grams butter
  • 1 teaspoon salt

How to make it

  1. Bring the water with the salt to the boil, then take the pan off the heat.
  2. Wait until the water stops bubbling. Boiling water makes the skin burst.
  3. Place the sausages in the hot water and let them steep for 10 minutes with the lid on the pan.
  4. Meanwhile, cut the pretzel rolls in half and spread them with the butter.
  5. Spoon the mustard into a bowl and stir in half of the chives.
  6. Take the sausages out of the water with tongs and let them drain briefly.
  7. Place them on preheated plates and sprinkle the rest of the chives over them.
  8. Serve the mustard and the rolls with it and eat the sausage without its skin: cut it open lengthways and roll it out.

In the glass

Serving

Pour at 7 to 8 degrees into a tall wheat beer glass. First rinse the glass with cold water, hold it at an angle and pour two thirds; swirl the last bit in the bottle and pour it on top, so the yeast comes along and a thick head forms.

All about Franziskaner Hefe WeissbierBack to Recommendations from ’t Bockje

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