Weisswurst Sausages with Honey Seeded Mustard & Wasabi served with Sweet Potato & Beetroot Salad

“Weisswurst must be eaten boiled…That is the only way to cook them!” - So I have been told by a couple of my German friends.   

I have also been told that pan frying them is wrong!  Well I used to eat them pan fried, and found them to be very tasty!  However, I thought I would take the chance to eat them the right way today, and that is – boiled!

Unfortunately, I did not have any “Suesser Senf “– i.e. German sweet mustard in the fridge – so had to make do with my honey seeded mustard.  Personally, I think seeded mustard works just as well.  I am sure there will be Germans out there who may disagree…especially since I am the weird Aussie who pan-fries her Weisswurst sausages!

I was also having a conversation with a fellow student who is Russian.  She told me about a salad she makes using beetroot and sweet potato.  I couldn’t remember her recipe exactly, but it got me thinking so I decided to experiment with the two vegetables as it sounded like a really nice combination!

So here is my version.  Based on my experience, this recipe should make enough for 2 people.

Ingredients

Sweet Potato and Beetroot salad 

• 2 large red sweet potatoes – peeled and diced.
• 1 can of Golden Circle whole baby beetroot (440 grams) – drained and diced 

Sweet Potato Marinade:

• Olive Oil (approximately 3 - 4 tablespoons)
• Ground Black Pepper
• Sprinkling of Pink Himalayan Rock Salt
• Sprinkling Lime Juice
• Sprinkling of Mixed Herbs
• Sprinkling of Curry Powder

Weisswurst

• 3 or 4 Weisswurst sausages – boiled
• 1 Tablespoon of Masterfoods – Honey Seeded Mustard
• 1 Teaspoon of “PureWasabi” by Coppersfolly – NZ (I bought the 55 gram jar)

Method

Marinate the sweet potato using the ingredients listed under the sweet potato marinade section.  I put the diced sweet potatoes into a 22cm square non-stick baking tray.  I then covered the sweet potato with olive oil, black pepper and some salt and lime juice.  I then sprinkled some mixed herbs as well as curry powder on top.

Set the Oven for approximately 180 degrees.  Once it’s ready, bake the sweet potato for approximately 20 – 25 minutes, or until they are just starting to go soft.  I personally like my sweet potato a little firm, but if you like it softer cook it a bit longer, or use some foil to wrap it up before cooking.  I didn’t really time how long it took exactly (i.e. more a rough estimate) – I just kept tasting until I found it got to a point which I liked!

While the sweet potato is being cooked, dice up the baby beetroot.  Once the sweet potato is done, retrieve the tray from the oven and mix in the diced beetroot.  The salad is then ready to serve.

In the meantime boil up the Weisswurst and once they are ready remove them from the boiling water drain and put on serving plate.

Serve the sausages with the mustard and wasabi.  I think each sauce goes well with the sausages, although I also found that mixing the mustard and wasabi and having it with the sausages very tasty too!  [The wasabi gave the honey mustard a nice kick.]

Afterthoughts

Some Germans eat their Weisswurst by making a hole in the skin on one end, and sucking out all the insides…Whilst this method may have its novelty, I personally like slicing it up and applying the mustard and or wasabi method better….much more civilized and it allows for a greater appreciation of the flavours.   J

This meal was quite filling and way too much food for one person – but perfect for 2!  I really enjoyed balance of flavours within the salad.   The sour and saltiness of the beetroot combined with the sweetness and texture of the sweet potato….This is one salad I will definitely be making again as it would be a great compliment for any meat dish.