Wedding Wurst Recipe

Name: Wedding Wurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower; Juice of 1/2 lemon; 1/2 pound white onions, peeled; 1 teaspoon dry mustard; 1 tablespoon (or more) fresh grated horseradish; 4 tablespoons butter; 4 tablespoons flour; 2 cups milk, or half and half; Salt, white pepper and lemon juice, as desired; 8 links bockwurst (weisswurst: white Germain sausage)

Servings: persons

1
Trim cauliflower and place in large pot.
2
Add lemon juice and water to cover.
3
Cover pot, bring to boil and simmer until just tender (test with skewer).
4
Remove from heat and let stand in water until needed.
5
Cook onions in water to cover until tender.
6
Drain (reserving water) and puree onions in blender with mustard and horseradish.
7
Reserve.
8
Melt butter in saucepan, taking care not to burn.
9
Add flour, whisking vigorously.
10
Add milk slowly, whisking to make sure it is fully incorporated, to form white sauce.
11
Stir in onion puree and season to taste with salt, pepper and lemon juice.
12
Thin sauce as desired by adding reserved onion water.
13
Simmer bockwurst, uncovered, over very low heat 5 minutes.
14
Drain, cool slightly and peel off casings.
15
Cut each wurst into thirds crosswise.
16
Drain cauliflower, slice into large, thin pieces and place in deep, ovenproof dish.
17
Add bockwurst and pour on sauce.
18
Cover and heat through in slow (200 degree) oven.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cauliflower, Juice of 1/2 lemon, 1/2 pound white onions, peeled, 1 teaspoon dry mustard, and more.

Yes, Wedding Wurst falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wedding Wurst

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions