Munich White Sausage

I was born and raised in Munich as were my par­ents and grand­par­ents before me, so, as a ve­ri­table child of Munich (or Münchner Kindl as the locals would say) when it comes to re­la­xing and en­joying some down­time, I’d re­com­mend a con­vi­vial break­fast of white sausage.

Who in­vented the white sau­sage? There have always been num­e­rous sto­ries sur­roun­ding its ori­gins, and they are all there to be read online.

Mün­chen – by Petra Schmidt

And what is the basis of the old saying: “White sau­sage must never hear the chimes of the midday bells”? Well, back in the days before ref­ri­ge­ra­tion, if the sau­sages were not pre-cooked, they would have to be eaten quickly other­wise they would spoil. Today, this rule is no longer ap­plied quite so strictly. The im­portant thing is to make sure you have some sweet mus­tard and pret­zels to hand, and a beer is the per­fect drink to ac­com­pany the meal.

For me, eating white sau­sage is also a way of life. Going to a tra­di­tional inn, you’ll often find yourself sit­ting and con­ver­sing with stran­gers at a table, and it’s a nice way to meet with fri­ends, too.

In­gre­di­ents per person:
  • 2 to 3 white sausages
  • 1 to 2 pretzels
  • Sweet mus­tard

Boil some water in a sau­cepan – add salt to the boi­ling water.

Now place the white sau­sages in the sau­cepan and remove pan from the heat. Simply let the sau­sages cook in the hot water for about 10 mi­nutes – and you’re done.

By the way – some fa­mi­lies still retain the tra­di­tion of eating white sau­sage for dinner on Christmas Eve night.


Petra Schmidt

White Sau­sage with pret­zels and sweet mustard

zur Start­seite

Leave a Reply

Your email address will not be published. Required fields are marked *