Schneider Bräuhaus ★ 4.2
Schneider Bräuhaus on Tal pours Schneider Weisse until 23:30; the kitchen runs Bavarian classics through 22:30 for the post-show crowd in Munich's Altstadt.
Try: Weisswurst, Kronfleisch, late-night Bavarian
History
Invented by Munich butcher Sepp Moser on 22 February 1857 at the Gasthaus Zum Ewigen Licht near Marienplatz, supposedly when he ran out of pig casings for Bratwurst and improvised with thinner veal casings. The white colour comes from poaching rather than grilling. The pre-noon-only tradition stems from the original lack of refrigeration: sausages made at dawn had to be eaten before the church bells rang midday.
Common allergens: Gluten (from pretzel), Sulphites (optional in sausage)
Make it at home
Ingredients
- 800g veal shoulder, well chilled
- 200g pork back fat, well chilled
- 300g ice cubes (for emulsion temperature)
- 20g salt
- 2g white pepper
- 1g mace
- 2g ground ginger
- 1 small bunch flat-leaf parsley, finely chopped
- Lemon zest of half a lemon
- 2.5m sheep casings (32mm), soaked
- Sweet Bavarian mustard, to serve
- Soft pretzels, to serve
- Weissbier, to serve
Method
- Cut the chilled veal and back fat into 2cm cubes; keep cold in the fridge until ready.
- Mince the meat through a 4mm plate, then a 2mm plate, keeping the mixture below 4 degrees C throughout.
- Add the salt and spices, then run the mince through the 2mm plate a second time into a chilled bowl.
- Beat the mince in a stand mixer with paddle attachment, adding ice cubes gradually, until the mixture emulsifies and reaches 12 degrees C (about 4 to 6 minutes).
- Fold in chopped parsley and lemon zest by hand. Rinse the soaked casings.
- Stuff the casings using a sausage horn, twisting into 12cm links. Avoid air pockets.
- Poach the sausages in 75 degrees C water for 12 to 15 minutes; never boil or the casings split.
- Serve straight from the water with sweet mustard, a soft pretzel and a half-litre of Weissbier.
Tip from the editors. The classic technique: cut a sausage open lengthwise and scoop the meat out with a knife; don't bite the casing.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat weisswurst
Weisswurst in Munich
Wurststandl Teltschik ★ 4.5
Wurststandl Teltschik at Munich's Viktualienmarkt serves Weisswurst pairs and Schweinswürstl from a counter for under EUR 7; cash-only Bavarian morning lunch.
Try: Weisswurst pair with mustard
Hofbräuhaus am Platzl ★ 3.8
Hofbräuhaus on Platzl has poured Hofbräu beer in Munich's Altstadt since 1589; the ground-floor Schwemme hall seats 1,000, the upstairs Festsaal handles groups.
Signature: Schweinshaxe, Mass Hofbräu Original
Order: Mass of Hofbräu Original (one litre) with Schweinshaxe and a pretzel.
Tip: The ground-floor Schwemme is walk-in only; reserve the Bräustüberl upstairs for parties of four or more.
Augustiner-Stammhaus ★ 4.2
Augustiner-Stammhaus on Munich's Neuhauser Strasse pedestrian zone has been pouring Augustiner since 1829; the city's oldest Augustiner room.
Order: Schweinsbraten with two dumplings; pair with Augustiner Helles tapped from the wooden cask.
Tip: Ask for the Muschelsaal (Seashell hall) when reserving; it is the most atmospheric room.
More cities are in research. Want weisswurst covered somewhere specific? Tell us where you want to eat.