Imagine the white sausage goes to the street food market – and comes back as a burger. What sounds like a culinary experiment is actually an incredibly harmonious fusion: Our white sausage burger combines traditional Bavarian ingredients with modern burger cuisine – between two halves of a fluffy, homemade pretzel brioche bun.
The star of this burger is of course the Weisswurst – cooked, halved and lightly fried for the necessary roasted aroma. Added to that caramelized sauerkrautwhich is braised with butter and sugar until golden brown and has a pleasantly sweet and sour kick. Mountain cheese provides a smooth, savory layer while Pickles ensure freshness. If you like something a little more unusual, add a homemade one Radish relish.
It’s all in one Pretzel Brioche Bun – a soft, buttery burger bun that is dipped in a baking soda bath before baking. This creates the typical lye crust and a wonderfully salty aroma – just like the classic Oktoberfest pretzel. Ideal for hearty fillings and tastes in a completely different league than ready-made buns.
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€19.95 (€3.32/kg)
€9.98
€37.99 (€9.50 / piece)
The white sausage burger is perfect for barbecues, Sunday brunch, Oktoberfest feeling at home – or simply whenever you want something special. Let’s get started!
Servings: 4
Ingredients for 4 burgers
| 4 pieces | Pretzel Brioche Buns (see recipe below) |
| 4 pieces | White sausages (peeled) |
| 4 slices | Mountain cheese |
| 100 grams | Sauerkraut (unseasoned) |
| 1 tbsp | Butter (for caramelizing) |
| 2 tsp | Sugar |
| 4 slices | Pickles (cut lengthwise) |
| at will | Radish relish (optional, see below) |
| 1 tbsp | Butter or clarified butter (for frying) |
Preparation of burgers
- Cook white sausages: Let it steep in hot (not boiling) water for about 10 minutes. Then peel and cut in half lengthways.
- Fry: Fry the white sausage halves in a little butter or clarified butter until golden brown.
- Caramelize sauerkraut: Melt butter in a skillet over medium heat. Add the drained sauerkraut and distribute evenly. Sprinkle with the sugar and fry gently, stirring regularly, until lightly browned, about 8-10 minutes. If you like, add a small dash of apple juice or white wine and let the liquid boil down. Finally, season with a pinch of salt.
- Prepare buns: Bake the pretzel brioche buns according to the recipe, cut them open and lightly toast them if desired.
- Layers: Place some caramelized sauerkraut on the bottom bun, followed by the white sausage halves, then mountain cheese, cucumbers and optionally the radish relish. Put the lid on – serve!
Nutritional values per burger
| 520 |  |
32g | |
20g |
| Calories | Fat | protein |
Pretzel brioche buns
These buns combine the best of two worlds: the buttery crumb of a brioche and the salty, crunchy crust of a pretzel. Ideal for hearty fillings such as white sausage, pulled pork or vegan patties. The dough doesn’t require kneading – you just need a little patience.
The shaped dough pieces are bathed in hot caustic soda before baking, which ensures the typical color and crust. Add coarse salt on top – and you have real eye-catchers on your plate!
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Ingredients for the dough (6 buns)
| 500 grams | Wheat flour (type 550 or Tipo 00) |
| 10 grams | Sugar |
| 10 grams | Salt |
| 4 grams | dry yeast |
| 1 piece | Egg (size M) |
| 200 milliliters | Milk |
| 50 grams | butter (melted) |
Ingredients for the lye bath
| 1 liter | Water |
| 40 grams | Baking soda (e.g. imperial soda) |
| at will | coarse salt for sprinkling |
Preparation of buns
- Prepare the dough: Mix dry ingredients, then add egg, milk and butter. Stir briefly, cover and leave to rest in the fridge overnight.
- Shapes: Divide the dough into 6 portions, grind into rounds and let rest for 30 minutes.
- Lye bath: Bring the water to the boil, remove from the heat, and carefully stir in the baking soda. Dip the dough pieces one after the other for 20-30 seconds, drain and place on a baking tray.
- Bake: Sprinkle with coarse salt and bake at 200 °C (top/bottom heat) for approx. 18-22 minutes until golden brown.
Nutritional values per bun
| 290 | |
9g | |
7g |
| Calories | Fat | protein |
Radish relish (optional)
Ingredients
| 6 pieces | radish |
| 1 tsp | Honey (or agave syrup) |
| 1 tsp | White wine vinegar |
| 1 tsp | olive oil |
| 1 pinch | Salt |
| something | freshly ground pepper |
preparation
- Finely dice or grate the radishes.
- Mix with the remaining ingredients and let steep for at least 10 minutes.
- Goes ideal with white sausage, burgers, or simply on bread!
Nutritional values of relish per serving
| 20 | 1g | 0g | ||
| Calories | Fat | protein |
