It's the most famous sausage in all of Bavaria: the Weißwurst! Served with sweet mustard and a freshly tapped wheat beer, it's not just a traditional Oktoberfest dish; the Weißwurst is firmly established in Bavaria, and here at Gasthof München, too. Luckily, because you wouldn't want to miss a hearty Weißwurst breakfast with friends. But how did this Munich specialty actually come about? We asked our Gasthof München guests!
The Legend of the White Sausage
Numerous myths, rumors, and legends surround its origins. But the most famous story is that of Sepp Moser. According to legend, he invented the white sausage by accident – on February 22, 1857, in the "Zum Ewigen Licht" inn on Munich's Marienplatz. On that Rose Monday, the height of Carnival, he ran out of sheep intestines for his veal sausages. The guests were waiting – so what should he do?
First, he sent his apprentice to get new ones. However, instead of sheep casings, he returned with pork casings, which are much tougher and too large for bratwurst. Now Sepp Moser had to come up with something. He filled the pork casings with the finished mixture anyway and then placed them in scalding hot water. He didn't want to fry them for fear that the pork casings might burst. So those were the first white sausages!
Although – the white sausage wasn't quite so new after all. Historical evidence shows that a very similar Munich sausage specialty existed earlier: the Maibockwurst, which Munich inns used to serve from May Day until Corpus Christi as a proper accompaniment to strong beer. However, the white sausage is less spicy and contains a smaller amount of pork. But the Maibockwurst is also made from roast veal and pork with green herbs, stuffed into wide pig intestines, and simmered in hot water. Even the consumption is similar to that of the white sausage, as a picture from 1814 shows guests "zuzeln" (sucking). We at the Gasthof München say: It doesn't matter, the main thing is that the sausage tastes good!
Tip from Inn Munich: How to prepare white sausages properly
Bavarians are white sausage gourmets. The finest spices such as fresh parsley, onions, and a hint of lemon round out the original Munich white sausage aroma of veal and give the sausage its flavor. Unlike traditional methods for eating it, where there are many different traditions, there is only one successful way to prepare it: the white sausage must steep in lightly salted water at 65 degrees Celsius for around 20 minutes. A kitchen thermometer can help you get the perfect white sausage. Don't have one? Then this tip from the Gasthof München will help you: Bring a pot of water to a boil, add a tablespoon of salt per liter of water, add the white sausages, remove the pot from the heat, cover, let steep for 20 minutes, and then off to white sausage heaven. If the white sausage has been prepared correctly, it will form a so-called cap along the cut when cut. And then you're ready to go.
The Gasthof München explains: How to eat the Weißwurst
Traditionally, the Weißwurst is eaten with sweet homemade mustard, a fresh pretzel, and a light wheat beer. But be careful! The casing is usually not eaten with this sausage. While this is possible with a fresh, good Weißwurst, it's rarely done this way.
There are two ways to eat your Weißwurst: The well-known Bavarian experts like to "zuzelt" (suck) the Weißwurst. This involves holding the sausage in your hand and pulling the contents out of the skin with your teeth. The more refined method is with a knife and fork: Simply cut the sausage in half lengthwise from end to end with a sharp knife, leaving the casing intact on the underside. Then pull the casing off the sausage.
By the way: Have you heard the saying that white sausages shouldn't hear the midday bell ringing at 12? In the past, white sausages were essentially only allowed to be eaten in the morning. However, this tradition dates back to the time before the invention of refrigeration, as the sausages were meant to be eaten fresh. Another explanation is that Munich's inns only sold them to artisans in the morning, so they could accommodate more affluent customers at lunchtime.
Morning pint at the Gasthof München
Is your mouth already watering now that you have learned so much about the Weißwurst? Then off to the Waldgasthof Buchenhain! At our Gasthof München near Baierbrunn we serve the excellent white sausages from the traditional butcher Magnus BauchIt's definitely worth getting friends or family together and coming to our forest inn for a morning pint.
We look forward to seeing you!
