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
Preparation:

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.

Enjoy!

Petra Schmidt

White Sausage with pretzels and sweet mustard

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