Weisswurst appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Weisswurst · Munich
Veal and pork sausage poached in water, served with sweet mustard, a Brezn and a Weissbier. Eaten before noon by tradition. Munich's pre-noon ritual since 1857.
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.
Where to eat in Munich:
- Schneider Bräuhaus
- Wurststandl Teltschik
- Hofbräuhaus am Platzl
- Augustiner-Stammhaus