Bavarian Food: Weißwurst

As already mentioned before, the Weißwurst had its 150th birthday in 2007. It is supposed to be invented in Munich on February 22nd, 1857, i.e. near the end of the carnival time on the Monday before Lent by the innkeeper of a Munich restaurant, Sepp Moser.

The saying goes that Sepp Moser had run out of sheep's skins for the preparation of roast sausages while his guests were already waiting.

Usually, they are put in a pot of hot salted water with a temperature of about 75°C and heated for about 10 minutes. It is also possible to bring the water to the boil, take the pot from the hot plate and put the Weißwürste in the cooling-down water. You should not put them into the boiling water as the skin will definitely burst and the sausages will lose their delicate taste.

There are various ways of eating a Weißwurst. The most important things are that you do not eat the skin and you do not cut the Weißwurst in slices. People will immediately know that you are a foreigner! It is either possible to "suck" the Weißwurst, i.e. you take the whole sausage with the fingers and suck the contents out of it. Alternatively, you cut it vertically first without destroying the bottom skin and horizontally afterwards (each time just once). Then, you can it the contents, but this time, not with the fingers.

To protect the Original Munich Weißwurst, an order at the patents office was placed in 2004 to have it patented.