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

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