Weisswurst, or white sausage, is arguably Munich’s most famous consumable, after beer of course. Legend has it that the dish originated there in the mid-1800’s as a result of a crisis and today has a definite culture surrounding how and when to eat it.
Zum Ewigen Licht Inn and Weisswurst History
If the tales are to be believed, Weisswurst was invented out of necessity at the restaurant Zum Ewigen Licht (Eternal Light), which is known today as Café Bistro am Marienplatz. Marienplatz, of course, is the famous square in Munich where tourists gather each day to watch the animated figurines in the famous Glockenspiel. In 1857, the story goes, a butcher by the name of Joseph “Sepp” Moser ran out of the thick skins with which to make the regular sausages normally served.
Since it was Fasching Sunday, a very busy day, and the patrons were getting restless for their meals, he quickly threw together a sausage with a very thin skin that he had to cook in water instead of fry so the skin would not break. The new sausage was met with high praise.
This so-called history of Weisswurst has been disputed and some say disproved. Whether the story is true or not, however, does not detract from the fact that Weisswurst is a true delicacy and is not to be missed on a trip to Munich.
Ingredients for Bavaria’s Weisswurst
The sausage is made from lean veal, pork and various seasonings such as onion powder, mustard seed, white pepper and parsley. The ingredients are ground fine and enclosed in a very thin skin then lightly simmered in scalding water. The sausages are almost pure white with flecks of green parsley showing through the skin. If the parsley has turned gray, the sausage is too old.
Weisswurst is a Breakfast Sausage
Most would think of sausage as a dish for lunch or dinner. However, Weisswurst is a different matter. According to many locals, Weisswurst “should never hear the noon church bells,” i.e., it is a breakfast meat, although of course restaurants gladly serve it to tourists any time of the day in Munich.
Served with Bread Pretzels, Sweet Mustard and Weissbier (White Beer)
Regardless of what time of day it’s eaten, restaurants usually serve Weisswurst in pairs, lying in hot water inside a covered pot. A large bread pretzel will certainly accompany the dish, along with some sweet mustard that tastes somewhat like honey Dijon. Diners should wash it all down with the local Weissbier, a wheat beer, but any beer will do.
Eating Weisswurst for the First Time
The skin should never be eaten. The local tradition is to artfully suck the meat out of the skin from each end in turn. However, visitors should just use a knife and fork. Diners should slit the skin with their knives and use the fork to leverage the meat out, holding the skin against the plate with the knife. Slice the meat, slather on the mustard with said knife and enjoy the mild flavor.
Of course, uncooked Weisswurst is for sale at various places in Munich, such as the open-air Viktualienmarkt just minutes from Marienplatz. One could always buy some and practice eating it at home before venturing out in public to eat it.
For more information about where to find Weisswurst in Munich, contact the Tourist Office at +49 89 233 96 555.
Karren Tolliver - Karren Doll Tolliver is from the Midwest USA and received a BA in English from Mississippi University for Women in 1984. Writing since she ...
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