When in Munich, I sometimes meet with relatives who live not far away. We walk this beautiful city, perhaps take the double decker tour bus for sight seeing. At the end we make our way over to the Viktualienmarkt
The Viktualienmarkt is a Biergarten in the middle of Munich. There you can buy the famous Weisswurst. It is the custom that you eat the hot Weisswurst with a grainy sweet Mustard and Pretzel. Originally it was served before noon, now all day, in a covered soup bowl submerged in hot water. And just don’t bite into the Weisswurst, you have suckle on one end first (-;
The Munich Weisswurst is a world-renowned specialty, and also has its own legend. As with any legend, truth and poetry mix together, making it hard to verify in retrospect.
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!
600g / 1 lb 4 oz lean veal meat ("veal stew meat") at refrigerator temperature, cut into 1cm / ½ in cubes
300g / 10 oz lean pork meat, cut into 1cm / ½ in cubes, partially frozen
400g / 13 oz pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1cm / ½ in cubes
300g / 10 oz ice
100g / 3 oz pork skin
1g / ½ tsp dried lemon peel
1g / ¼ tsp MSG (optional)
1g / ¼ tsp white pepper
pinch of dried ginger
pinch of freshly grated cardamom
pinch of dried mace
10g / 0.3 oz onion (don't chop!)
20g / 0.6 oz parsley, chopped
sausage casings (hog)
Prepare casings per instructions (soak in warm water until pliable, rinse outside and inside). Set aside.
Bring 1l / 1 quart of water to a boil. Simmer pork skin and onion for ca. 15 minutes. Remove from water, run through meat grinder, set aside.
Combine lean meat (pork, veal), spices, salt and half of the ice. Blend in the food processor until you have a smooth farce. Set aside, refrigerate.
Blend pork fat in the food processor until smooth
Blend in lean meat
Blend in remaining ice until the mixture is smooth and no ice clumps remain.
With the food processor mix in ground pork skin and parsley, blend just enough to distribute evenly.
Stuff 16 sausages using a sausage stuffer or a sausage stuffing attachment. Do not overstuff, when twisting the links, leave a little room for expansion in each link. If necessary, remove large air bubbles by piercing the casing with a skewer. Tie off the links.
In a large stock pot heat up water to 80°C / 175°F. Check with thermometer.
Place sausages in hot water, leave in for 30 minutes, adjust heat to keep temperature constant at 80°C. Check with thermometer.
Remove from hot water, place in cold water to cool. Refrigerate until ready to serve.
To serve, heat up with some fresh parsley in hot beef stock (or salted water). Do not boil.
Serve with fresh pretzels and sweet mustard ("Weißwurstsenf"). Update: As Bart points out in his comment, Krautsalat is not a traditional side dish.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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