Traditional white sausage breakfast as a cultural asset
"Weisswurst" - white sausage with sweet mustard, a pretzel and a wheat beer are a breakfast classic in Munich - Bavarians love savory foods
Weisswurst is a cultural asset in Bavaria!!! (GERMAN)
Munich - a cosmopolitan city with a heart! ... the food also has to be hearty. A must: traditional white sausage breakfast in Munich. In the Hofbräuhaus (Platzl 9, 80331 M.), even the locals have a Oktoberfest feeling. But please: Dear guests of the city of Munich, do not order ketchup with your Weißwurst and stick to the Weißwurstverzerr etiquette, which we would like to present below. Because the national dish, which is traditionally only served until 12 p.m., is a cultural asset!!! The real Bavarian white sausage breakfast also needs a pretzel, delicious sweet mustard and a nice, fresh wheat beer (alcohol-free is also available) - sometimes parsley and radishes are served with it. If you want, you can also order an Obazda. Incidentally, wheat beer is a good basis for the white sausage breakfast here, because fat lubricates the stomach and the pretzel absorbs the alcohol.
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| Bavarian delicacies are hearty - here they are served in the festival tent, photo: A. Waess |
If you want to try out original Bavarian food, we recommend typical dishes such as Leberkäs, pork knuckle, Bavarian potato dumplings, Obazda, Bavarian meat patties, Bavarian cabbage and Bavarian plum datschi with a mug of coffee. Of course one of these dishes every day and not all at once!!! By the way, there is also a traditional artisan breakfast or “second breakfast” consisting of a butter pretzel or a liver loaf roll. Recently also in great demand as Leberkäs kebab or artisan kebab.
Let’s stick with the white sausage breakfast first
There is a Bavarian commandment for the Weißwurst in this country: “Eat the Weißwurst before 12 o’clock!” According to old custom, she is not allowed to hear the twelve o'clock ringing from the church tower. The reason for this? In the past, the white sausage was prepared fresh in the morning and immediately sold raw.
So please make sure to eat before lunch!
BUT: The Augustiner Bräustuben (Landsberger Straße 19, 80339 M.) have longer Weißwurst serving times - because in the Augustiner Bräustuben the Weißwurst is served until 1 p.m.
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| The Bavarian delicacy cuisine tempts with traditional dishes, here in the festival tent! Photo press archive: Helga Waess |
How is a white sausage in Munich?
If we dare to enjoy a white sausage, then the following must be taken into account:
Traditionally, order Munich white sausages with sweet mustard, pretzels and wheat beer as a snack in the morning.
The white sausage is covered in a natural casing. You can eat it, but it's a tough shell that's easier to peel off. In restaurants and festival halls, the sausages are served in a bowl of hot water, otherwise the skin would discolor as it cools on the plate. Skinning the hot sausage is not that easy! But Bayern have their own methods:
1. A real Bavarian zuzelt
This means that they carefully suck out the inside of the sausage and the edible portions from the skin that is opened at one end! So take the white sausage with your hand and chop it. The inside of the sausage, the meat, is pushed out of the intestine using negative pressure, the tongue and very gentle use of the teeth and ends up directly in the mouth. Of course, the sausage is first dipped in the sweet mustard. It's not that easy to zip without losing your story; Because if you bite too hard, this method looks unaesthetic or, better yet, unappetizing for the table company.
2. Cut longitudinally with a fork and a sharp knife
Because it's not that easy - and doesn't seem so appetizing to some people, you can also make a longitudinal cut with a sharp knife and fold the casing away to the side with the fork! Please do everything without putting your hands on the sausage. Then we remove the sausage halves! Now the sausage meat can be cut into fine pieces and enjoyed with sweet mustard.
3. The cross cut of the white sausage is a noble eating option
The cross cut is a little more complicated and is always admired:
We cut the sausage diagonally and free the meat from its tough skin with a twisting motion! The latter remains on the mustard plate in a diamond pattern.
You will gain admiration with this skill. But that is not that easy!
By the way, in the “Gaststätte Großmarkthalle” inn in Munich we find Wallner, who, as the innkeeper, is also jokingly called “the white sausage pope of Munich” by his guests. Connoisseurs and sausage fans come here just for the white sausage breakfast, where the white sausages are made fresh in-house every day.
This means that they carefully suck out the inside of the sausage and the edible portions from the skin that is opened at one end! So take the white sausage with your hand and chop it. The inside of the sausage, the meat, is pushed out of the intestine using negative pressure, the tongue and very gentle use of the teeth and ends up directly in the mouth. Of course, the sausage is first dipped in the sweet mustard. It's not that easy to zip without losing your story; Because if you bite too hard, this method looks unaesthetic or, better yet, unappetizing for the table company.
2. Cut longitudinally with a fork and a sharp knife
Because it's not that easy - and doesn't seem so appetizing to some people, you can also make a longitudinal cut with a sharp knife and fold the casing away to the side with the fork! Please do everything without putting your hands on the sausage. Then we remove the sausage halves! Now the sausage meat can be cut into fine pieces and enjoyed with sweet mustard.
3. The cross cut of the white sausage is a noble eating option
The cross cut is a little more complicated and is always admired:
We cut the sausage diagonally and free the meat from its tough skin with a twisting motion! The latter remains on the mustard plate in a diamond pattern.
You will gain admiration with this skill. But that is not that easy!
By the way, the best white sausages are available in the Sendlinger Gaststätte Großmarkthalle (Kochelseestraße 13, 81371 M.)
By the way, in the “Gaststätte Großmarkthalle” inn in Munich we find Wallner, who, as the innkeeper, is also jokingly called “the white sausage pope of Munich” by his guests. Connoisseurs and sausage fans come here just for the white sausage breakfast, where the white sausages are made fresh in-house every day.
On the history of the white sausage from Munich:
The Munich white sausage was - so the story goes - invented by the inn butcher Joseph Moser in the “Zum Ewigen Licht” inn on Munich's Marienplatz in 1857 on Carnival Sunday - it was a faulty bratwurst.
Other hearty dishes are also tempting!
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| Hearty dumpling rosti with chicken and fried onions and pretzel, photo: Helga Waess |
And: in the plum season - August, September to mid-October - the Augsburg plum datschi with yeast dough tastes particularly good to Munich residents
- first mentioned in Sophie Weiler's Augsburg cookbook from 1787
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| Here the plums are ready for the cake - Photo: Helga Waess |
