IF YOU’VE NEVER MUNCHED THIS ALONG WITH A BEER FOR BREAKFAST, YOU’RE DOING LIFE IN GERMANY ALL WRONG

Weisswurst featured image

Not a coffee fanatic? Not a problem. Simply sip a beer for breakfast.

Granted, it may not be as common as I made it sound – especially outside of southern Germany – just like not all Karens over 40 gulp mimosas each morning.

Still, Weißwurstfrühstück is Bavaria’s answer to brunch, with the exception that it traditionally ends before noon since “the sausages mustn’t hear the church bells ring”, according to an old saying. What kind of kooky rule is that, you ask? Well, there’s only one way to find out.

Read on to learn more about this savory southern German specialty. 

SOUNDS YUMMY

Weißwurst literally means “white sausage”, because not only are Germans remarkably funny, friendly, and easygoing during everyday life but also highly creative when it comes to naming things. What can I say – we simply got it all.

The thick sausage is made from minced veal and pork back bacon, but you can even buy vegan versions these days. While there are different variants, most are flavored with parsley, lemon, mace, onions, ginger, and cardamom.

DON’T CONSUME PAST NOON

Traditionally, Weißwurst was prepared early in the morning and then provided as a snack between breakfast and lunch the same day. They are not smoked or otherwise preserved, making them awfully perishable. Thus, back in the days before everybody and their uncle’s dog owned a fridge, people had to make sure to eat their sausages before noon to avoid getting explosive diarrhea.

You hungry yet?

Another reason why Weißwürste mustn’t hear the church bells ring at noon is the fact that restaurants served the southern German specialty to craftsmen as a late morning snack but wanted to make room for wealthier guests come lunchtime.

To this day, many Bavarians still won’t eat them past noon and I’ve never heard of anyone having them for lunch or – god forbid – dinner. Simply thinking about that makes my toenails curl up. Gross image, right? Almost as bad as Weißwurst in the evening.

weißwurst one serving

IT’S FIVE O’CLOCK SOMEWHERE

After heating them up – the water MUST NOT boil – plop the sausages in a big bowl with the water they were prepared in. This keeps them warm throughout the meal, while they’re sitting in the middle of the table.

Help yourself to a pair and then munch them with some freshly baked crispy pretzels, sweet mustard, and Bavarian beer.

If you don’t feel comfortable drinking in the morning but still want the authentic experience, consider sipping some alcohol-free beer – although water or soft drinks are perfectly fine too. I recommend lemon soda, which is what my cousins and I usually gulped down during Weißwurstfrühstück growing up.

SUCK, PEEL OR ROLL?

There are two vital rules when it comes to Weißwurst:

1: Don’t eat the casing.

2: Do eat with your hands.

Depending on what area of Bavaria you’re in, there are different ways of getting the meat out of the skin – the most traditional one being zuzeln/sucking. Cut or nibble open one end of the casing and then suck out bite-sized pieces of sausage. Because we’re classy here!

Alternatively, chop off one end of the Weißwurst and then peel and eat it bit by bit, like a banana.

A third, less seemingly barbarian – but also way less entertaining! – approach is to cut open the skin lengthwise before rolling the sausage out of it. This can be somewhat tricky since the meat tends to stick to the casing and tear apart, but with some practice, you’ll get the hang of it.

Whichever technique you choose, don’t forget to dip your sausage into the mustard before each bite!

TIME FOR A TASTE TEST!

I highly recommend trying them in Bavaria, where you can get authentic Weißwurst for breakfast at many restaurants and even some coffee places.

Click here for a list of the best Weißwurst places in Munich.

If you want to make this at home, you can buy these sausages at the butcher – however, I’m not sure this applies outside of Bavaria – or prepackaged at most bigger grocery stores all over the country. To be on the safe side in terms of authenticity, check the label to see what state they were made in. You don’t want to accidentally buy the wrong ones and for the rest of your life think I have bad taste. I want you to trust my recommendations and come back for more, so work with me here, okay?

Prepare them according to the instructions – usually boil water, take off burner, and put them in for approximately 15 minutes before serving.  Mahlzeit and happy sucking!  

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