No other sausage is as typical for the Octoberfest as the Weisswurst, the famous Bavarian white sausage. They are delicious served warm with some sweet mustard (affiliate link) and a Bavarian pretzel on the side. A cool weißbier (Wheat beer) also compliments this traditional meal.
Let's have a look in detail at this famous Munich sausage, learn how to cook it and most importantly how to eat it the German way.
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What is Weisswurst?
Weißwurst is a parboiled white German sausage made from veal, pork, bacon, and spices. There are several types of these sausages, but the most famous one is the Munich Weisswurst (Münchner Weißwurst).
Weisswurst in English translates as "white sausage".
Origin
According to popular legend, the Weisswurst was invented in 1857 by Bavarian pub owner Sepp Moser. He was preparing bratwurst for his guests, but when he realised that he no longer had any sheep casings leftover, he decided to use pork casings, which are tighter and bigger. When he was frying them, the sausages kept on bursting, so he decided to boil them instead. His guests enjoyed them and this was the birth of the weisswurst.
It is more plausible that the sausage originated from France in the 14th century, where they had a boiled veal sausage called "boudin blanc" which also translates as white sausage. It is possible that the Huguenots brought these to Germany.
Pronunciation
As an English speaker, you pronounce Weisswurst as "VICE-WURST". The C is pronounced sharp.
How to cook Weisswurst
Weisswurst is not cooked as such but gently heated up. The German white sausages that you get from the butchers are shops are usually already preboiled. It is important to note that Weisswurst is never is fried in the pan but warmed instead in a water bath.
To warm the sausages you simply place water with a teaspoon of salt in a large saucepan and bring to a boil. Now remove the saucepan from the heat, as it is important that the water is no longer boiling when you place the sausages inside, otherwise they might burst. The ideal temperature is about 70°C/158°F. There you leave them for about 10-12 minutes until warmed.
How to serve
To serve weisswurst the Bavarian way place the sausages into a deep bowl with a little cooking water to keep them warm. Serve them with a pretzel, sweet mustard (affiliate link) and a glass of wheat beer.
Traditionally you serve this for breakfast. An old saying goes that you should eat it before the clock strikes 12. This stems from the time when the sausages were sold uncooked and refrigeration was not common. Nowadays people also serve it for dinner or a light lunch.
How to eat Weisswurst
The art of eating Weisswurst is a science in itself and there are different ways a German may go about it. Here are the most popular methods:
Zuzeln - like a Bavarian
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- To eat the Weisswurst like a Bavarian, you hold it between two fingers. On the end, you can bite an opening into the casing.
- If you like you can dunk it into some sweet mustard (affiliate link).
- Suck the meat from the casing.
- Once you reach the halfway mark of the sausage you can either peel the remaining casing off or turn it around and start again.
With Knife and Fork - the Banana Method
If you prefer eating with a knife and fork, you use can make a lengthwise incision into the sausage. With the fork, you can fold away and remove the casing.
Where to buy Weisswurst?
In Germany, you can find it in any supermarket and butcher. Abroad it may be more difficult. I have listed some places for you below:
UK:
- The Sausage Man (Affiliate link)
USA:
Canada:
Australia:
South Africa:
Frequently Asked Questions
This German sausage has a mild yet aromatic taste. You will taste the note of parsley, lemon and marcis. These spices complement the meaty flavour but do not overbear them.
Weisswurst is a thick white sausage, whereas Bratwurst is longer and thinner. Where you grill brats on a BBQ, Weisswurst is simply warmed up in the water. Bratwurst tends to be served with spicy mustard, whereas Weisswurst is enjoyed with sweet German mustard.
This is because it is made partly from white veal meat. Also, the white salt used makes a difference in the coloring. Other sausages use nitrite salting which tends to colour the meat a reddish tone.
Traditionally you would remove the skin of the sausage before eating. It is quite tough to chew. However, as long as the sausage uses natural casings, you can of course eat it without any danger.
Yes, there is no reason you cannot grill them. Although this is not the traditional way of eating them. The German celebrity cook Tim Mälzer divided his audience by turning Weisswurst into Currywurst.
Storage Instructions
Weisswürst which can may you buy preboiled from the butchers can be stored for up to a day in the refrigerator.
If you purchased your sausages vacuum-packed from a supermarket they will last longer. Please read the package instructions to be sure.
Can I freeze Weisswurst?
Yes, you can freeze this sausage without problems for up to three months. Defrost them either in the fridge or with cold water.
Bonus Tip: If you are ever in Munich, check out these unique Munich boutique hotels - they will make your visit extra special!
Recipe
How to cook Weisswurst
Equipment
- 1 saucepan
- 1 thongs
Ingredients
- 8 weisswurst
- 1 teaspoon salt
- 2 litre water
To serve
- 4 pretzels
- sweet mustard (affiliate link)
- wheat beer
Instructions
- Place the water and saucepan and bring to boil.
- Once the water is boiling, remove from the heat and place the Weisswurst in the water. The sausages should gently be warmed up. Do not place a lid on the saucepan. The ideal water temperature is about 70°C/158°F.
- To serve them the traditional way you place them in pairs in a terrine with some of the cooking water. Serve them with some sweet mustard (affiliate link), a pretzel, and a glass of cold wheat beer.
Notes
How to eat Weisswurst
Zuzeln - like a Bavarian
- To eat the Weisswurst like a Bavarian, you hold it between two fingers. On one end, you bite an opening into the casing.
- If you like you can dunk it into some sweet mustard (affiliate link).
- Suck the meat out of the casing.
- Once you reach the halfway mark of the sausage you can either peel the remaining casing off or turn it around and start again.
With Knife and Fork - the Banana Method
If you prefer eating with a knife and fork, you use can make a lengthwise incision into the sausage. With the fork, you can fold away and remove the casing.Want to save this recipe?
Share your email below & we'll send it to you! Plus you'll get new German recipes from me every week!
Nutrition
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Steve says
I fell in love with weisswurst 60 years ago in a village in Bavaria, and have craved them ever since!
Marita Sinden says
Thanks for your comment Steve, I hope you get to have them very soon again. Marita