Beer Garden Ritual · Boiled Veal Sausage
Weißwurst
Photo: Rainer Z ... / Wikimedia Commons · CC BY-SA 3.0
Tradition says it must never hear the noon church bells — order it after that and a purist will wince.
A pale, finely minced veal-and-pork sausage bound with parsley and lemon zest, poached gently (never browned) and served warm in its cooking water at market stalls and beer-hall counters. You skin it at the table — either by sipping it out (zuzeln) or slitting and peeling — then dunk it in sweet mustard alongside a pretzel.
Why it's made this way: Legend credits an 1857 Munich innkeeper who ran out of sheep casings and improvised with thinner pork ones that couldn't withstand grilling — so the sausage had to be poached, and a Bavarian breakfast staple was born.
More from Germany
Part of World of Street Food — 690 dishes from 118 countries.
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