Often requested from all over the world, here again the ABC of how to handle Munich’s famous Weisswurst. A sausage that is as tasty as it is temperamental. The Weißwurst should be eaten no later than 12:00 pm. Inspite of modern cooling techniques, the real “Münchner” remains true to this traditional law of former times. Made fresh daily, they are eaten together with sweet mustard, a pretzel, with a cup of coffee and/or with a refreshing Weißbier: the makings of the traditional Munich “tavern breakfast”.

How to handle the Weißwurst

1. Cut the Weisswurst apart, place the fork lengthwise in the middle of one of the pieces and slice its length open (don’t cut into the underside skin) and with the knife peel the meat out of the skin to the outside. Hearty appetite!

2. Do the same with the other half, holding the skin firmly with the fork and again pushing the meat with the knife to the outside. Prost!

3. Careful! The Weisswurst has a mind of its own. Make sure that your knife is really sharp, as it can easily happen that the Weisswurst jumps sideways off your plate!