Bavarian White Sausages

Bavarian white sausages, known in German as Weißwurst, are a traditional Bavarian specialty originating from Munich, where they have been made since the mid-19th century. They are prepared from finely minced veal and pork seasoned with parsley, lemon zest, ginger and nutmeg. Their pale color results from the absence of curing salt. Traditionally served warm alongside Bavarian pretzels and sweet mustard, they are accompanied by wheat beer. The sausages are not boiled but gently heated in hot water, they should never reach a rolling boil. They are eaten by peeling the casing or sucking the meat directly from it.