Nuremberg: Cooking Class & Workshop: Veal Sausage with a Veal Sausage Brunch Beer｜Germany

Live Weißwurst production

You will produce veal sausages under the guidance of master butcher Julia Böbel. Afterwards, there will be a traditional veal sausage breakfast in the sausage kitchen with veal sausages fresh from the pot. There will also be fresh pretzels from the Menzel bakery, Weißwurst mustard, and beer (alcoholic or non-alcoholic)

Itinerary:
1. Short explanation: What ingredients go into the Weißwurst?
2. Preparation of the ingredients: among other things, plucking parsley, cutting onions, grating lemon zest
3. Production: Production of the Weißwurst sausage meat under the guidance of master butcher Julia Böbel
4. Filling: Each participant fills about 6-8 Weißwurst sausages to eat and take away – these are color-coded with a string so that each participant gets their OWN Weißwurst sausages
5. Boiling: Cooking the Weißwurst sausages in the kettle
6. Breakfast: freshly cooked veal sausages, pretzels from the artisan baker, veal sausage mustard, and beer