: Original Bavarian Weisswurst

: Cooking Weisswurst isn't that easy

: Eating Weisswurst in Bavaria

: Eating Weisswurst with Bayerntrips tour

: Händlmaier - The original mustard

: Weisswurst breakfast in Bavaria

: Having fun after the breakfast

Weisswurst or "White Sausage" is a beloved tradition in Bavaria. It consists of a mixure of veand pork, plus a few spices. The sausage is simply boiled and served with sweet mustard, a pretzel, and a Weissbier. Weisswurst is never eaten after 12:00 noon. Traditionally, it is a second breakfast served around 10:00 AM. It ususally comes to the table in a pot of hot water. Take one sausage at a time and be sure to peel off the skin before eating - or simply bite and suck out the contents.

My favorite place to eat Weisswurst is in the small village of Böbing. When I bring my groups there, the whole village seems to turn out and we have a great time filled with Gemütlichkeit. The butcher gets up early that morning and make the sausages fresh for us, his wife boils them, and his kids serve them. His neighboor, Sepp, is a baker - he makes fresh pretzels for us and we all gather in the village's shooting club. Sometimes, we also play games like Bockstecken - kind of like pin the tail on the donkey. Another games is a little like billards and then, of course, we do some shooing with air rifles in the range next door. It's from the heart and always a memorable experience.

Important is, however, that you have everything else that goes with the Weisswurst. The mustard is critical. There is a special style of sweet mustard that is always used in great amounts. The most famous brand is from Händlmaier. There is even a club in Cincinatti, Ohio that meets every month to enjoy this brand of mustard with Weisswurst. You can even see one of our BayernTrips Alumnus in their photo gallery! USA Mustard Fan Club

The other thing that belongs to the breakfast are fresh pretzels and, of course, Weissbier. Of course, a little oom-pah music goes well with it all! Sunday mornings at the Weisses Brauhaus in Munich is a slice bavarian heaven

If you need some Händlmaier Mustard, please contact our good friends Pl & Chuck at German Mustard USA.

If you need Weisswurst, we recommend Bavaria Sausage in Madison, Wisconsin.

Weisswurst: The Bavarian Delicacy

: Weisswurst breakfast traditionally with Weissbier

: Weisswurst breakfast with Bayerntrips tour

: Händlmaier: Originial Weisswurst mustard

One of the biggest treats in Bavaria is to be invited to a Weisswurst Frühstück - A white Sausage breakfast. It's not a complicated affair and it usually follows Sunday morning Mass.Many restaurants in Munich also offer a tradtional Weisswurst breakfast - the Weisses Brauhaus and Franziskaner to name just two.

Weisswurst was "discovered" quite on accident. It was 1857 at the small restaurant, "Zum ewigen Licht, on "Rosenmontag," the Monday before lent. A bunch of the city's father met up there after church (Frühschoppen), started drinking and, of course got hungry. The owner, Sepp Moser, quickly ran out of his normal sausages and had to improvise in order to keep his guests happy. He mixed minced veal and pork together with seasonings such as parsley, lemon peel, mace, onions, ginger and cardamom. He stuffed this into an intestine. Becuase it was so fragile, he boiled the sausages instead of grilling or frying them.

The Weisswurst is always served in a turine filled with the water the sausages where boiled in. Typically, one orders the sausages in pairs and you remove them one at a tme and eat them. The first step in eatinone is to remove the skin. At this point, it is easy to judge the quality and freshness of the sausage. A fresh one should peel easily without removing any meat. Also, once you vut into it, the meat should pop out of the skin a bit. In the countryside or in an informal setting, it's common to bit into the Weisswurst, smear the mustard on it, and then suck out the contents. There is lots of discussion about the topic all of the interest if you care to follow-up.