Weisswurst
Traditional Bavarian white sausage.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Weisswurst, or white sausage, originated in Munich, Bavaria, on February 22, 1857. Legend has it that Sepp Moser, a butcher, ran out of sheep casings for his sausages. In a pinch, he used pork casings instead, which were too tough to be roasted. He boiled them instead, and Weisswurst was born.
Weisswurst is deeply ingrained in Bavarian culture, representing tradition, community, and a relaxed way of life. It's traditionally enjoyed as a breakfast or brunch dish, often paired with specific accompaniments and rituals.
The 'Weisswurst Equator'
It is said that Weisswurst should not hear the midday church bells, meaning it should be eaten before noon. This tradition emphasizes freshness and the sausage's role as a morning meal.
Accompanying Traditions
Weisswurst is traditionally served with sweet mustard (Händlmaier's is a popular brand), a freshly baked pretzel (Brezn), and a glass of Weissbier (wheat beer). The combination is considered quintessential Bavarian.
Eating it Properly
Traditionally, Weisswurst is 'sucked' out of its casing ('zuzeln') rather than being eaten with the skin. Alternatively, the sausage can be sliced lengthwise and the meat scooped out.
Weisswurst boasts a delicate, mild, and subtly spiced flavor profile. The traditional recipe avoids strong spices, allowing the flavors of the high-quality meats to shine.
The primary flavors are derived from finely minced veal and pork back bacon. The sausage is subtly seasoned with parsley, lemon zest, mace, onion, ginger, and cardamom. Some recipes may include white pepper. The overall flavor is savory, slightly sweet, and herbaceous, creating a harmonious and comforting taste.
Heating, Not Boiling
Never boil Weisswurst! Simmer them gently in hot (but not boiling) water for about 10-15 minutes. Boiling can cause the sausages to burst and lose their flavor.
Freshness Matters
Weisswurst is best enjoyed fresh. If possible, purchase them from a reputable butcher who makes them daily.
Warm Plates
Serve Weisswurst on warm plates to help maintain their temperature and enhance the dining experience.
Sweet Mustard Selection
Use Bavarian sweet mustard, which is less pungent and sweeter than other types of mustard, complementing the subtle flavors of the sausage perfectly. Händlmaier's is a common and authentic brand.
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