Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 Weißwurst (about 80–90 g each; 1.5 lb total)
- 3 liters (3.2 quarts) water for heating sausages
- 4 large soft pretzels (about 110–120 g each)
- 1/2 cup (120 g) sweet Bavarian mustard
- 1 kg (2.2 lb) waxy potatoes (Yukon Gold or red)
- 1 small yellow onion (about 100 g), finely minced
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 3 tbsp apple cider or white wine vinegar
- 1 tsp mild mustard (Dijon or German mittelscharf)
- 1 tsp sugar
- 1/4 cup (60 ml) neutral oil
- 3 tbsp finely snipped chives
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper
Do This
- 1. Boil whole potatoes in salted water 15–20 minutes until just tender; drain.
- 2. Simmer broth, vinegar, mustard, sugar, salt, pepper 1–2 minutes to make a hot dressing.
- 3. Peel warm potatoes, slice 5 mm thick; pour hot dressing over slices with minced onion. Rest 10 minutes.
- 4. Fold in oil and chives; adjust salt/pepper. Keep warm or room temp.
- 5. Warm pretzels at 350°F/175°C for 6–8 minutes; cover with a towel.
- 6. Heat 3 liters water to 175°F/80°C, remove from heat; add Weißwurst. Hold 160–175°F (71–80°C) for 10–12 minutes. Never boil.
- 7. Serve sausages with sweet mustard, pretzels, and the chive-studded potato salad.
Why You’ll Love This Recipe
- Authentic Bavarian technique: Weißwurst are gently heated, never boiled, for a delicate snap and juicy interior.
- Comforting brunch spread with warm pretzels, sweet mustard, and a bright, chivey potato salad.
- Clear temperatures, times, and steps ensure reliable results—even on your first try.
- Scales easily for a crowd and looks impressive with minimal last-minute cooking.
Grocery List
- Produce: Waxy potatoes, yellow onion, fresh chives
- Dairy: None
- Pantry: Weißwurst (from butcher/deli), soft pretzels (bakery or frozen), sweet Bavarian mustard, low-sodium broth, apple cider or white wine vinegar, mild mustard (Dijon or German), sugar, kosher salt, black pepper, neutral oil
Full Ingredients
Weißwurst and Heating Bath
- 8 Weißwurst, about 80–90 g each (1.5 lb total); fresh, uncooked
- 3 liters (3.2 quarts) water
Warm Soft Pretzels
- 4 large soft pretzels (110–120 g each), bakery or frozen-bake
Chive-Studded Bavarian Potato Salad
- 1 kg (2.2 lb) waxy potatoes (Yukon Gold or red), scrubbed
- 1 small yellow onion (about 100 g), finely minced
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 3 tbsp apple cider or white wine vinegar
- 1 tsp mild mustard (Dijon or German mittelscharf)
- 1 tsp sugar
- 1 1/4 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/4 cup (60 ml) neutral oil (sunflower or canola)
- 3 tbsp finely snipped fresh chives
To Serve
- 1/2 cup (120 g) sweet Bavarian mustard (Süßer Senf), more to taste
Step-by-Step Instructions
Step 1: Cook Potatoes Until Just Tender
Place whole, unpeeled waxy potatoes in a pot and cover with cold water by 2.5 cm (1 inch). Add 1 teaspoon kosher salt. Bring to a gentle boil, then reduce to a lively simmer and cook 15–20 minutes until a knife meets slight resistance at the center. Drain and let stand 5 minutes to steam off excess moisture.
Step 2: Make the Hot Vinegar-Broth Dressing
In a small saucepan, combine broth, vinegar, mild mustard, sugar, remaining 1/4 teaspoon salt, and black pepper. Bring to a simmer over medium heat and cook 1–2 minutes, just to meld flavors. Keep hot (not boiling) until ready to use.
Step 3: Slice, Soak, and Season the Potatoes
While the potatoes are still warm, peel them and slice into 5 mm (1/4 inch) rounds. Add slices to a large bowl with the minced onion. Pour the hot dressing evenly over the potatoes. Gently fold with a spatula to coat without breaking the slices. Let sit 10 minutes to absorb. If the salad looks dry, splash in 1–2 tablespoons additional hot broth.
Step 4: Finish with Oil and Chives
Drizzle in the neutral oil and fold gently to create a glossy, lightly bound salad. Stir in chives. Taste and adjust with more salt, pepper, or vinegar as desired. Keep warm (or at cool room temperature)—avoid chilling, which firms up the potatoes and dulls the flavors.
Step 5: Warm the Pretzels
Heat the oven to 350°F (175°C). Place pretzels on a baking sheet, lightly mist with water, and warm for 6–8 minutes until the crust is supple and the interior is soft. Cover with a clean towel to keep warm.
Step 6: Heat the Weißwurst (Never Boil)
In a wide pot, heat 3 liters (3.2 quarts) water to 175°F (80°C). Remove from direct heat. Slide in the Weißwurst (do not pierce). Cover and maintain the water between 160–175°F (71–80°C) for 10–12 minutes. The sausages should plump and turn fully opaque without splitting. If the water creeps toward a simmer, add a splash of cold water to bring the temperature back down.
Step 7: Serve the Bavarian Breakfast
Transfer the hot Weißwurst to a preheated bowl or lidded tureen with some of the hot water to keep them warm at the table. Serve immediately with warm pretzels, sweet Bavarian mustard, and generous spoons of the chive-studded potato salad. To eat, either slit the casing and peel it off, or cut off the tip and pull the sausage from the casing—never eat the casing.
Pro Tips
- Use an instant-read thermometer and keep the sausage water strictly below a simmer (160–175°F / 71–80°C) for the best texture.
- Dress potatoes while warm with hot dressing—this is the key to a flavorful, creamy (yet mayo-free) Bavarian potato salad.
- Warm pretzels regain their soft chew if you lightly mist with water before reheating.
- Hold Weißwurst in 160–170°F (71–77°C) water for up to 30 minutes for a relaxed service window; do not boil or the casings may burst.
- Preheat serving bowls to help everything stay warm at the table.
Variations
- Add finely sliced radishes or a spoonful of minced cornichons to the potato salad for extra snap.
- Swap pretzels for pretzel rolls (Laugenbrötchen) if that’s what you can find—warm them the same way.
- For a lighter dressing, reduce oil to 2 tablespoons and add 1–2 tablespoons more hot broth.
Storage & Make-Ahead
Weißwurst are best cooked and eaten immediately; do not sear or grill, and avoid refrigerating after heating. The potato salad can be made up to 24 hours ahead; store covered in the fridge and rewarm gently or let it come to cool room temperature, refreshing with a splash of hot broth and more chives. Pretzels are best day-of; freeze leftovers and reheat at 350°F (175°C) for 8–10 minutes. Sweet Bavarian mustard keeps refrigerated for weeks—stir before serving.
Nutrition (per serving)
Approximate: 1000 kcal; 35 g protein; 100 g carbohydrates; 45 g fat; 6 g fiber; 2400 mg sodium. Values will vary based on brand of sausages, pretzels, and mustard.
