“It’s hard to find a restaurant in the German city that doesn’t serve weisswurst,” writes Chris Gray, a freelance writer living in Heidelberg, Germany, for World Hum. “But it’s said that the white sausages should never hear the noon church bells.”
If you’re heading to Munich for this year’s Oktoberfest, there should be no escaping the traditional Bavarian breakfast of weisswurst. But there are rules to follow — traditions to be aware of — before you can dip a cut off of the albino veal sausage into a pool of sweet Bavarian mustard.
You can never be too prepared.
On where to go: “Once you find the right restaurant, seek out the table with a centerpiece that looks like a huge cast-iron ashtray and is labeled “Stammtisch.” Never sit there. Grab the table nearest to it, however. In Germany, a restaurant’s stammtisch is reserved for the regulars, and it’s where all the action is.”
On eating technique: “Now comes the tricky part. Weisswuerste are eaten peeled, and while the traditional technique is to snip open the ends and suck out the meat, you’re best off using your silverware.”
On recognizing a good sausage: “When you cut open a weisswurst, it should smell fresh, and the filling should swell out the ends-proof that the meat is of a high -quality and has been properly cooked.”
Head over to World Hum for the full low-down on properly savoring Munich’s whitest sausage.