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Munich (Germany)
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Main course
Meat
Food Flavour DNA
Nutritional Values
600kcal
32gProtein
48gCarbs
32gFat
2gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
Bavarian Sausages with Pretzel
How to order / say it
Say it
Weißwurst mit Brezen — [Vice-VURST mit BRAY-tsen]
Order
I'd like the Bavarian sausages with pretzel, please.
Locally
Ich hätte gerne Weißwurst mit Brezen, bitte.
Say locally
Traditional white sausages served with a pretzel and sweet mustard.
Why try it?
A morning tradition in Munich, this dish must be consumed before noon and is a key part of Bavarian cultural heritage. It embodies the local artisanal approach to sausages and the cherished pretzel.
How it tastes
Weißwurst is mild and herbaceous, with a hint of lemon, pairing perfectly with the soft, salty pretzel and the sweet mustard.
Origin & History — first documented: 1857
Weißwurst was created in 1857 in Munich as a softer alternative to typical sausages. This dish is tied to local eating customs, specifically as a breakfast dish enjoyed with a stein of beer.
Recipe
Ingredients
- 🥩 600 g veal
- 🥩 200 g pork back fat
- 🍋 1 tsp lemon zest
- 🌿 2 tbsp parsley
- 🌾 2 pretzels
- 🥣 2 tbsp mustard
Method
- 1 Mix veal, pork fat, lemon zest, and parsley, stuffing into casings.
- 2 Simmer sausages in hot water, not boiling, for 20 minutes.
- 3 Serve with freshly baked pretzels and sweet mustard.
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