Weisswurst Eintopf with Sweet Mustard Dumplings

A hearty and flavorful German stew featuring sliced Weisswurst in a rich broth, topped with savory dumplings infused with the subtle sweetness of Bavarian mustard.

Prep Time

25 minutes

Total Time

65 minutes

Calories

685

Level

Medium

Yields

4 servings

Cost

£2.63

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

6linksWeisswurst (White Sausage)(Remove casing after cooking (optional))

£4.50

1mediumOnion(Diced)

£0.60

2mediumCarrot(Peeled and diced)

£0.30

2Celery Stalks(Diced)

£0.40

2mediumPotatoes(Peeled and cubed)

£0.50

1Leek(White and light green parts only, thinly sliced and washed well)

£0.90

6cupsVegetable Broth(Chicken broth can be substituted for a richer flavor)

£1.20

2Bay Leaves

£0.10

2tablespoonsFresh Parsley(Chopped, plus extra for garnish)

£0.30

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

1cupAll-Purpose Flour

£0.20

1teaspoonBaking Powder

£0.10

1largeEgg(Lightly beaten)

£0.30

0.5cupMilk

£0.25

2tablespoonsSweet Bavarian Mustard

£0.40

2tablespoonsButter(Melted, for dumplings)

£0.30

Total Cost

£10.50

£2.63 per serving

The Method

1
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
2
Add the sliced leek and cook for another 2 minutes.
3
Pour in the vegetable broth, add the cubed potatoes and bay leaves. Bring to a simmer.
4
While the broth is simmering, prepare the dumplings. In a medium bowl, whisk together the flour and baking powder.
5
In a separate bowl, combine the beaten egg, milk, melted butter, and sweet Bavarian mustard. Whisk until well combined.
6
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
7
After the broth has simmered for about 15 minutes, gently drop spoonfuls of the dumpling batter into the simmering broth.
8
Simmer the dumplings, uncovered, for 12-15 minutes, or until they are cooked through and have puffed up. They should be fluffy and light.
9
While the dumplings are cooking, slice the Weisswurst into 1/2 inch thick rounds.
10
Once the dumplings are cooked, gently stir in the sliced Weisswurst and heat through for 2-3 minutes.
11
Remove the bay leaves and stir in the chopped fresh parsley.
12
Season with salt and pepper to taste.
13
Serve hot, garnished with extra fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (550g)

685 kcal / 2866 kJ

Carbs

46g

18% of RDA

Fat

42g

60% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the broth.

If you prefer a thicker broth, whisk a tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth during the last 5 minutes of cooking.

For vegetarian option replace Weisswurst with veggie sausage

If you don't have sweet Bavarian mustard, you can substitute it with regular Dijon mustard, but add a teaspoon of honey or maple syrup for sweetness.

Cooking Equipment

Large Pot

Mixing Bowls

Measuring Cups and Spoons

Wooden Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the broth.

If you prefer a thicker broth, whisk a tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth during the last 5 minutes of cooking.

For vegetarian option replace Weisswurst with veggie sausage

If you don't have sweet Bavarian mustard, you can substitute it with regular Dijon mustard, but add a teaspoon of honey or maple syrup for sweetness.

Weisswurst Eintopf with Sweet Mustard Dumplings

Ingredients

The Method