John Myers
The Weißwurst is a specialty from Munich. It is one of the boiled sausages and is made from veal, young beef that is low in tendons and fatty tissue, pork that is rich in fatty tissue, cooked parts of the head of veal (in the case of Munich white sausage), and pork rinds and seasoned with parsley, onions and lemon zest. A pork casing around the sausage meat ensures the stability and shape of the famous Bavarian sausage.
Origin
The white sausage has its origins in Munich, where, according to history, it was created more out of necessity than through targeted development. On February 22, 1857, it is said to have been discovered in the “Zum Eternal Light” inn on Marienplatz by the landlord butcher Joseph Moser, when he was not filling the sausage meat into the usual sheep, but pork casings when making sausages. Fearing that the sausages might not survive the roasting process unscathed, he cooked them instead. After initial skepticism, the guests were enthusiastic about the new creation. Over time, the sausage became an integral part of Bavaria’s culinary tradition and can now be found in every butcher’s shop in Munich.
Season/ purchase
Since the origin of the white sausages is not protected, they are now available all year round far away from Bavaria.
Taste/ consistency
The taste is determined by fine veal, a fresh herbal, and light lemon note.
Use
Traditionally, white sausages are made fresh in the morning and eaten before lunch at the white sausage breakfast with sweet mustard, a pretzel, and a beer. The skin is usually not eaten but disposed of after the typical “sucking” (sucking out) of the sausage meat.
Storage/shelf life
The shelf life of fresh raw white sausages is very short and limited to a few hours. They should therefore not be bought in advance and consumed immediately.
Nutritional value/active ingredients
White sausages are high in fat, but also contain a relatively large amount of protein. 100 g white sausage provide approx. 297 kcal or 1243 kJ; 2 grams of carbohydrates; 27 g fat and 11 g protein. Due to the high fat content, white sausages should only be eaten in moderation.
