Munich Greeter

myth white sausage

Nothing, well… nearly nothing is more traditional (from a culinary sight) as the Munich Weißwurst (white sausage) (spoken: wise-wuasht) . Many tourists try it, but they eat it the wrong way (which is quite funny for a citizen to see). There is no food I can think of which has more eating rules than the Weißwurst.
To finally explain the “Myth: Weißwurst” for non-citizens the Munich Greeter made a “How to” for you:

1. What is Weißwurst?
It is a sausage, made of (mainly) calf and herbs (salt, parsley, sometimes also cardamom and lemon). But don’t worry, the sausage won’t taste like cardamom and lemon ;-). The ingredients are mixed and then traditionally filled into natural casing and then sold.

Weißwurst-1“ von Rainer Z Eigenes Werk. Lizenziert unter CC BY-SA 3.0 über Wikimedia Commons.

2. Purchasing
Because it is a Munich speciality, you can get a white sausage nearly everywhere. Most restaurants (traditional ones and ones with “good home cooking”) will serve it. All butcher’s shops sell them fresh and you can find them in supermarkets. There, either at the small butcher’s shop or shrink-wrapped or in cans.

3. When to eat them
It’s said, the Weißwurst mustn’t hear the noon bells ringing. Therefore, some traditional restaurants will serve Weißwurst only until noon. But this rule only has something to do with the perishability of the sausage. In former times, when there were no refridgerators, the sausages were produced in the morning and had to be eaten fast as they were often spoiled by afternoon. Therefore the rule mentioned above was created. This rule became somehow tradition. Of course you’ll find restaurants that serve Weißwurst also in the evening… because it’s possible to cool them in a fridge ;-).

4. Cooking
White sausages are heated (not boiled!) in water. They stay in the water until they are hot. If they are left in the hot water for a longer time, the peel will burst and the sausage will not look like a sausage anymore…
But please remember one thing… the water is just for heating. It’s not a soup you can eat! (I’ve seen tourists doing this… 😉 )

5. How to eat
Nothing is more comlicated for non-bavarians like the “how to eat a Weißwurst correct”. There are different styles to eat a white sausage. The most traditional style is the “auszuzeln” (bavarian for “sucking out”). The peel of the bavarian white sausage shouldn’t be eaten in contrast to many other german sausage types, where you eat the sausage with the peel/skin.
So how to suck out the white sausage?
First, you grab the sausage with your fingers. If necessary, bite or cut a hole/opening in the end of the sausage. Then dip the sausage in the mustard. Finally, put the sausage in your mouth and pul out the sausage meat with your lips and teeth (it’s not like breathing the sausage in…never!). And don’t bite to hard because the sausage skin will rip off and you will have it in your mouth.

The “auszuzeln” needs a bit of training. So if you’re trying to eat a white sausage for the first time in a restaurant and you don’t want to make a complete fool of yourself, no worries, there is another variant of eating a white sausage:
Cut the sausage lenghtwise from end to end, but don’t cut through!. Just to have a cut in the skin. Then peel off the skin with your fingers and you get the ready-to-eat sausage. Then you can use knife and fork to eat it.

Here is a video (only in german/bavarian) telling you about the white sausage and especially how to eat it correct..


  1. Servus

    (Die Haut in der sich die Weißwurst befindet, ist nämlich nicht für den Verzehr bestimmt,… )

    A so a Schmarrn! 🙂
    Freilich wird dia Weiße auszuzzlt. Des is Tratition. Der Weißwurscht derf o dia Haut abzogn wern (des tuat der aba weh).
    Do derf ma aba von der Wurscht o abbeisn. Dia Haut tuat den Mogn nix. Rauszuzzln is aba korrekt.

  2. This just saved my life at the Munich airport. I looked confused still but Atleast I didn’t look completely clueless Thank you!

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