Bavarian White Sausage: A Tasty German Delicacy Explained

Bavarian white sausage, or Weisswurst, is a traditional German sausage that is particularly associated with the region of Bavaria. It is made from a mixture of minced veal and pork back fat, typically seasoned with parsley, lemon, mace, onions, ginger and cardamom. The sausages are usually eaten as a mid-morning snack, as they are made fresh each morning and don't contain any preservatives. They are often served in a bowl of hot water with a salty pretzel, sweet mustard and a glass of wheat beer.

How to cook Bavarian white sausage

Bavarian white sausage, or Weisswurst, is a traditional German sausage from the region of Bavaria. It is usually made from a mixture of finely minced veal and back bacon, or pork fat, stuffed into pork casings. Weisswurst is seasoned with parsley and lemon, and spices such as nutmeg, cardamom, mace, and ginger, giving it a mild taste and a firm, bouncy texture.

Cooking Instructions:

Weisswurst is not typically cooked but rather gently heated as it is usually pre-cooked or parboiled during production. The traditional way to heat the sausages is to warm them in a water bath, or *Brühwurst*, taking care not to boil them. Boiling will cause the sausages to split and affect their flavour and texture.

To prepare Weisswurst, start by placing water in a large saucepan or pot and bringing it to a boil. Remove the saucepan from the heat source and allow the water to stop boiling. The ideal water temperature for heating the sausages is around 70°C/158°F. Place the desired number of sausages into the hot water and let them sit for about 10-12 minutes until they are warmed through.

Serving:

To serve Weisswurst the traditional Bavarian way, place the sausages in a deep bowl with a little of the cooking water to keep them warm. The sausages are typically served in pairs and eaten without their skins. The traditional way of consuming Weisswurst is called *zuzeln* (Bavarian for sucking), where each end of the sausage is cut or bitten open, and the meat is sucked out of the casing.

If you prefer a more delicate approach, you can snip off one end of the sausage and gently pull the skin off with your fingers, or make a lengthwise incision and use a fork to roll out the meat from the casing.

Weisswurst is commonly accompanied by a Bavarian soft pretzel, or *Brezn*, and sweet Bavarian mustard, or *Süßer Senf*. A glass of wheat beer, or *Weißbier*, is also a popular beverage choice to pair with this dish.

Storage and Freshness:

Weisswurst is very perishable and should be consumed soon after cooking, as it contains no preservatives. It is traditionally considered a breakfast sausage and is often eaten as a mid-morning snack, as it is typically made fresh each morning. An old saying advises that Weisswurst should be eaten before noon, as it can spoil quickly without refrigeration.

Today, with the availability of refrigeration, Weisswurst can be enjoyed at any time of the day, although Bavarians traditionally refrain from eating it after lunchtime.

How to serve Bavarian white sausage

Bavarian white sausage, or Weisswurst, is a traditional German sausage from the region of Bavaria. It is typically made from a mixture of minced veal and pork back fat, seasoned with parsley, lemon, mace, onions, ginger and cardamom, and stuffed into pork casings. As they are not smoked or preserved, they are very perishable and are typically eaten as a mid-morning snack or breakfast.

Heating and Serving the Sausage

Bavarian white sausages are heated in water—well short of boiling—for about ten minutes. The ideal temperature is around 70°C/158°F. The sausages are then brought to the table in a big bowl, together with the hot water used for preparation, to keep them warm. They are typically served in pairs, and eaten without their skins.

Accompaniments

Bavarian white sausages are commonly served with a soft pretzel, some sweet Bavarian mustard, and a large mug of wheat beer, or Weißbier.

How to Eat

There are several ways to eat Bavarian white sausage:

• The traditional way, called Zuzeln, involves cutting or biting open each end of the sausage and sucking the meat out of the skin.
• For a more delicate approach, you can cut off the tip of the sausage and use a fork to roll out the meat from the skin.
• Alternatively, you can make a slit along the length of the sausage, peel away the skin with a knife and fork, and eat it like a banana.

When to Eat

Bavarian white sausages are typically eaten as a mid-morning snack or breakfast. There is a saying that they should be eaten before noon, as they are very perishable and are usually made fresh each morning without any preservatives.

Where to Buy

You can find Bavarian white sausages in most supermarkets and butcher shops in Germany. Outside of Germany, you may need to order them online or from speciality shops.

The history of Bavarian white sausage

According to popular legend, Weisswurst was created in 1857 by accident. The story goes that an innkeeper or pub owner in Munich, named Sepp Moser, was preparing Bratwurst for his guests but ran out of sheep casings. Not wanting to disappoint his hungry patrons, he decided to use pork casings instead, which are tighter and bigger. However, when he tried to fry the sausages, they kept bursting, so he opted to boil them instead. To his delight, his guests loved the boiled sausages, and thus the Weisswurst was born.

However, historians dispute this legend, citing evidence of Weisswurst's existence dating back to the early 1800s, with pictures of people enjoying these sausages in books from that era. Some even suggest that the sausage may have originated from France in the 14th century, with a similar boiled veal sausage called "boudin blanc," which could have been brought to Germany by the Huguenots.

Regardless of its exact origins, Weisswurst became a staple of Bavarian cuisine and culture. It is traditionally made from a mixture of finely minced veal and back bacon or pork back fat, stuffed into pork casings. Parsley, onions, fresh lemon, and spices such as nutmeg, cardamom, mace, and ginger provide flavouring. The sausages are then gently heated in water, never fried or grilled, and served warm.

Weisswurst is typically considered a breakfast or mid-morning snack, as they are made fresh each morning and lack preservatives, making them highly perishable. Bavarians have a saying, "The Weisswurst shall not hear the noon chime of the church bells," reflecting the belief that these sausages should be consumed before lunchtime. This tradition is still upheld by many Bavarians, who refuse to eat Weisswurst after midday.

The art of eating Weisswurst is an experience in itself. The traditional way, known as "zuzeln" in Bavarian, involves sucking the meat out of the casing. This is done by holding the sausage between two fingers, biting or cutting an opening into one end, and then sucking out the meat. More discreet methods involve cutting the sausage lengthwise and rolling out the meat with a fork or peeling and eating it like a banana.

Weisswurst is commonly served with sweet Bavarian mustard, a soft pretzel, and a large mug of wheat beer or Weissbier. The consumption of this sausage is so intertwined with Bavarian culture that it helped coin the term "Weißwurstäquator" or "white-sausage-equator," symbolising a cultural boundary separating Southern Germany from other linguistic and cultural areas.

The Weisswurst equator

The Weisswurst sausage, or "white sausage", is a speciality in Bavaria with a unique origin story. According to legend, it was created by accident in 1857 when an innkeeper or butcher in Munich named Sepp Moser ran out of sheep casings for his Bratwürste. To feed his hungry guests, he resorted to using pork casings, which are tougher and chewier. Fearing that the sausages would split if grilled, he opted to boil them, and surprisingly, they became an instant hit. However, historians dispute this story, citing depictions of Weisswurst in books from the early 19th century.

The Weisswurst is made from a blend of finely minced veal and back bacon or pork back fat, stuffed into pork casings. It is seasoned with a variety of herbs and spices, including parsley, onions, fresh lemon, nutmeg, cardamom, mace, and ginger, resulting in a mild flavour and a firm, bouncy texture.

Traditionally, the Weisswurst is prepared and consumed as a mid-morning snack or breakfast, as it is made fresh daily without any preservatives and has a short shelf life. This tradition is strongly upheld in Bavaria, where the Weisswurst is considered a beloved part of their cultural heritage. As such, the Weisswurst equator serves as a lighthearted reminder of the region's culinary and cultural distinctiveness.

How to eat Bavarian white sausage

Bavarian white sausage, or Weisswurst, is a traditional Bavarian snack that is typically eaten between breakfast and lunch. It is made from a mixture of minced veal and pork back fat, seasoned with parsley, lemon, mace, onions, ginger and cardamom, and stuffed into pork casings.

Preparation

Bavarian white sausages are not fried or grilled, but heated in water. They are typically served in a big bowl with the hot water used for preparation so that they do not cool down too much.

Zuzeln (the traditional way)

The traditional way of eating Bavarian white sausage is called zuzeln, which means "to suck" in Bavarian. To eat the sausage this way, hold it between two fingers and bite or cut an opening into one end of the casing. You can then dip it into some sweet mustard and suck the meat out of the casing. Once you reach the halfway point, you can either peel off the remaining casing or turn the sausage around and start again from the other end.

The Banana Method

If you prefer to eat with a knife and fork, you can make a lengthwise incision into the sausage and then use the fork to fold away and remove the casing. Alternatively, you can cut one end open and peel and eat it like a banana, dipping the sausage into mustard as you go.

Accompaniments

Bavarian white sausage is typically served with a soft pretzel, sweet Bavarian mustard, and a large mug of beer.

Frequently asked questions