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When in Munich, I sometimes meet with relatives who live close by. We walk this beautiful city, perhaps take the double decker tour bus for sightseeing. At the end we make our way over to the Viktualienmarkt to have the famous Weisswurst

The Viktualienmarkt is a beer garden situated in the heart of Munich. Here, you can enjoy the renowned Weisswurst. Traditionally, this sausage was eaten before noon, but it’s now available throughout the day, served in a covered soup bowl kept warm in hot water. It’s customary to pair the hot Weisswurst with grainy sweet mustard and pretzels.

The Weisswurst History:

Allegedly, the Munich Weisswurst is said to have been invented on February 22, 1857 by Sepp Moser, the host of the beer industry “Zum Ewigen Licht”. On the day of the carnival highlight, the sheep intestine for his sausages were all used up. Sepp filled the finished veal ground unintentionally in a much larger casing. 

The story could not be verified, it has been circulated for decades through newspaper articles. The butcher did not fry the Weisswurst in a pan, but prepared them in hot water. The new, “by-chance “Sausage form was liked very well by first timers, the regulars and the dignitaries of the city. When Sepp Moser refined the Wurst by advice of some guests during the next production run, he added some more spices and herbs. The Munich Weisswurst was born! As with any legend, truth and poetry mix together, making it hard to verify in retrospect.

Some Weisswurst recipes carry more than flavor—they carry heritage. For me, making Bavarian Weißwurst from scratch was a way to connect with tradition, honor craftsmanship, and savor the quiet joy of a morning meal that’s deeply rooted in Munich’s culinary culture.

The Preparation

It’s a small step, but one that sets the tone for the entire recipe—respectful, methodical, and hands-on.

Simmering the Base: Pork Skin & Onion

Next, I brought a large pot of water to a boil and simmered pork skin with onion for about 15 minutes. Once softened, I ran the mixture through my meat grinder. Then I refrigerated it to keep the temperature low.

Blending the Emulsion: Cold Precision

With everything chilled, I blended lean pork and veal with spices, salt, and half the ice until it reached a silky, porridge-like consistency. I creating a smooth, gelatinous base that would later give the Weisswurst its signature texture.

Separately, I emulsified pork fat until smooth, then folded in the chilled lean meat mixture and the remaining ice. The goal? A perfectly smooth, lump-free batter.

Finally, I added the ground pork skin and fresh parsley—just enough blending to distribute everything evenly.

Stuffing & Shaping: Crafting the Links

Using a sausage stuffer, I filled the casings with the mixture, forming 16 plump sausages. Each link was tied off at 12 cm (about 4¾ inches), with a little room left for expansion.

Overstuffing is a rookie mistake—these sausages need space to breathe and bloom.

Poaching to Perfection

In a large stock pot, I heated water to 80°C (175°F)—not boiling! I gently placed the sausages in and kept the temperature steady for 30 minutes, checking with a thermometer to ensure precision.

Once cooked I transferred the Weisswurst to cold water, then refrigerated them until serving time.

Serving the Tradition

To serve, I warmed the Weißwurst in hot beef stock with a few sprigs of fresh parsley. No boiling—just a gentle heat to bring them back to life.

I paired them with sweet mustard, freshly baked pretzels, and a crisp Weißbier. Remember not to bite into the Weisswurst; instead, you should suckle on one end first (-; or simply cut it lengthwise to peel off the skin.

💬 Final Thoughts: A Taste of Heimat

Making Weißwurst from scratch was more than a recipe—it was a ritual. From the chilled blending to the gentle poaching, every step felt like a nod to generations past. The result? Tender, flavorful sausages that tasted like home.

Next time, I might invite friends for a proper Bavarian breakfast. But for now, I’m savoring the quiet pride of having made these beauties myself.

Served with Pretzels, almost like from the Bakery