Veal and pork sausage flavoured with onions and fresh parsley. Length: around 12 cm, diameter: 28 to 32 mm, weight: 80 to 100 g, colour: white, texture: fine, lose, slightly sticky.
Consumption: The tradition of eating Weißwurst in the morning has continued until the present day. Even when it is nowadays nearly always only produced as a “Brühwurst” (already boiled sausage) and subject to a strictly controlled cooling process, this tradition has continued in Bavaria. Eating Weißwurst after noon is taboo. One simmers the sausage in water and eats it warm. It is consumed with Bavarian sweet mustard, pretzels and a Bavarian beer. The Weißwurst is eaten without its skin and there are several techniques for skinning this sausage which are also traditional.
Production Area: Bavaria with main area in the state capital Munich
History: The Weißwurst is a Munich speciality with a long tradition. Through customary festivals, particularly the Oktoberfest or during Fasching in Munich the Weißwurst has become world famous in parallel with its home city. According to the annals of Munich the Weißwurst was born on February 22, 1857 in the inn “Ewige Licht” on Marienplatz.
It was reported that the inn butcher at that time, Joseph Moser - known as Sepp, started very early in the morning of that day to make veal sausages, a well known favourite of the time. He then discovered that the necessary sheep gut sausage skins or covers had run out. In this emergency – the guests were already ordering their sausages – he filled the light coloured sausage meat into large-calibre pig intestine, twisted the sausages off and warmed them in hot water because he feared that otherwise the skins would burst if fried or grilled as usual.
After initial misgivings on the part of the guests, the new sausage creation became a full success and in the passage of the following decades established itself as a permanent feature of cuisine in Munich.
Quelle:Gerhard, F.: Kulinarische Streifzüge durch Bayern, Künzelsau 1997, Seite 194