Weisswurst is one of Munich's best-known specialities. People like to eat it in the morning with sweet mustard and a crispy Pretzel. In Munich's restaurants, the sausages are kept warm in a Porcelain pot served with hot water. So the White Sausage Pot a symbol of the Bavarian capital.
Invented at carnival
The Weisswurst is said to have been invented in the Munich inn ‘Zum ewigen Licht’ on Marienplatz, which is now a café. On Shrove Sunday in 1857, the landlord wanted to make sausages for his guests. When he ran out of the necessary sheep intestines, he used pig intestines instead and then cooked the sausages. His guests were delighted and so began the success story of the white Munich delicacy. Since then, the white sausage meat has consisted of veal and pork, salt, fresh parsley and a range of spices.
How to prepare veal sausages properly
White sausages cannot be eaten cold. But they must never be cooked. Otherwise they will burst, look unattractive and taste watery. It is best to bring water to the boil first and then remove it from the hob. Then leave the white sausages to stand for 10 minutes in a covered pan. The water is then poured into the white sausage pot to keep the Bavarian delicacy warm at the table.
It is always said that you should definitely eat veal sausages before the twelve o'clock bell rings. This recommendation is outdated. It dates back to a time when there were no refrigeration facilities. Back then, it was therefore better to eat the sausages as soon as possible after they had been prepared. Nowadays, refrigeration is no longer a problem, but real Munich locals still prefer to enjoy their Weißwürste in the morning.
To close or not to close
The skin is not eaten as it is too tough. If you want to bite into the white sausage, you bite it open with your teeth and suck out the sausage meat. There's no need to mention that this doesn't look very aesthetically pleasing... And that's why very few people do it. It's better to cut the white sausage lengthways and roll it out of the skin as a whole. With a little practice, you can do this easily with a knife and fork.
