The Munich “Weißwurst” or “Weisswurst”, (White sausage) is a real Bavarian speciality and was created in Munich by a butcher called Sepp Moser in 1857 by accident.
The original recipe, still followed today, consists of veal, bacon, herbs, spices, and a fresh hint of lemon.
Bavarian White Sausages are considered to be a breakfast sausage. Weißwürste are quite popular, especially during Okoberfest in Munich.
Weisswürste are very perishable and should be eaten soon after being cooked, as it contains no preservatives.
This traditional Bavarian sausage gets it´s name – white (Weiss) sausage (Wurst) – from its very pale, almost white appearance.
How are White Sausages called in German?
“Weißwurst” singular or “Weißwürste” plural. “Weißwurst” literally translated means “White Sausage”.
How to pronounce “Weisswurst”?
Listen to this audio file to hear how to say “Weisswurst” in German.
How to Cook Bavarian Sausages?
- 8 Weisswurst Sausages
- Fill a saucepan with water and bring to a boil.
- Take the saucepan off the heat and place sausages in the hot water.
- Cover the pan with lid.
- Let sit for about 15 minutes.
- Pour with water in a tureen or big bowl and serve them instantly.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
How to Serve Bavarian White Sausages?
Enjoy these tasty Bavarian sausages with a homemade soft pretzel, some sweet Bavarian mustard and of course a large mug of beer to wash it down.
Shopping Tip: If you can´t find “Weisswürste” at your local supermarket or butcher, you can easily order them online.