„Um die Wurst“ geht es in Deutschland oft. (means that in Bavaria, “the sausage” is often the issue). There’s one thing you can’t get past: Weisswurst – a boiled sausage with veal and fresh parsley – and really white. The white sausage owes its name to the light-coloured veal it consists mainly of. Every butcher’s shop has its well-kept secret recipe. In addition to spices and pork bacon, the sausage must consist of at least 51 percent finely chopped veal. Today, Weisswurst is eaten at any time of the day – but it still has a special place in the morning pint. It is still controversial whether the white sausages should be closed or peeled with a knife and fork. Feast on them as you like!



  • 5 kg veal (sausage meat)
  • 250 g pork bacon (finely chopped)
  • 1 kg veal (cooked and chopped into small pieces)
  • 2 onions
  • 1 lemon (organic, peel abrasion)
  • salt
  • pepper (white, finely ground)
  • parsley (finely chopped)
  • natural casings

Directions for Weisswurst

  1. Peel and finely chop onions and mix with the remaining ingredients.
  2. Fill into the prepared intestines and bind.
  3. Leave to stand in hot water for about 20 minutes (do not boil!).

GOES WELL WITH with pretzels, mustard and wheat beer!


And don’t forget: Zuzeln! For many people, sucking the contents out of the gut is an inseparable part of enjoying white sausage. But of course knives and forks can also be used, although German people could punish you for it with a crooked look. In general, however, the skin of white sausage is edible – provided it is a natural intestine (usually pig intestine). Care should be taken with artificial casings, as they can be made of plastic and cannot be eaten in this case.


According to legend, it was created on a Rose Monday in 1857 in the Munich inn “Zum ewigen Licht”. At the time, butcher Sepp Moser had allegedly miscalculated the sheep’s intestines for his veal sausages and therefore filled his sausage into pork intestines. Since he feared that this could burst when roasted, he brewed the sausage in hot water. It is hard to imagine Munich’s Oktoberfest without Weißwurst. And it is from there that the Weisswurst began its triumphal march all over the world.