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How to Eat Weisswurst in Munich
"It's hard to find a restaurant in the German city that doesn't serve weisswurst," writes Chris Gray, a freelance writer living in Heidelberg, Germany, for World Hum. "But it's said that the white sausages should never hear the noon church bells."If you're heading to Munich for this year's Oktoberfest, there should be no escaping the traditional Bavarian breakfast of weisswurst. But there are rules to follow -- traditions to be aware of -- before you can dip a cut off of the albino veal sausage into a pool of sweet Bavarian mustard.
You can never be too prepared.
On where to go: "Once you find the right restaurant, seek out the table with a centerpiece that looks like a huge cast-iron ashtray and is labeled "Stammtisch." Never sit there. Grab the table nearest to it, however. In Germany, a restaurant's stammtisch is reserved for the regulars, and it's where all the action is."
On eating technique: "Now comes the tricky part. Weisswuerste are eaten peeled, and while the traditional technique is to snip open the ends and suck out the meat, you're best off using your silverware."
On recognizing a good sausage: "When you cut open a weisswurst, it should smell fresh, and the filling should swell out the ends-proof that the meat is of a high -quality and has been properly cooked."
Head over to World Hum for the full low-down on properly savoring Munich's whitest sausage.
Gallery: Oktoberfest!
Filed under: Food and Drink, Europe, Germany
Reader Comments (Page 1 of 1)
vic Sep 17th 2007 6:13AM
Chris Gray exaggerates a bit. Weisswurst is a typical meal in the bavarian region. It's still very unusual in other parts of Germany. And since the invention of the refrigerator the church bells at noon are not a problem any more. Some details that were not mentioned: real Weisswurst is made of veal not pork. The mustard is sweet. A brezel is obligatory as is a beer. You don't necessarily need a fork to eat it, only a knive. The sausage shouldn't be too hot to hold it in your fingers. Take a sausage cut it into halves and peel them. There you go.
Justin Glow Sep 17th 2007 10:10AM
Did you read Chris's article? He actually does mention most details you claimed he didn't:
"On your table, you’ll find a pot of sweet Bavarian mustard..."
"Time to settle in with Munich’s meatiest delicacy: the delicate, white veal sausage called weisswurst."
"Start by slicing your weisswurst in half."
"Poke your fork into the filling of the piece you’ve just cut off and draw your knife lengthwise across the top, cutting just deeply enough to split the skin (it should peel back in flaps)."