Weisswurst Sausage
Weisswurst Sausage
The History
Weisswurst, or “white sausage,” is one of Bavaria’s most iconic foods, traditionally enjoyed during Oktoberfest and morning gatherings at beer halls across Munich. First made in the 1800s, these pale sausages were crafted from finely ground pork, seasoned with parsley, cardamom, mace, ginger, and a touch of lemon. They quickly became a staple of Bavarian culture — served in steaming bowls of hot water, alongside soft pretzels, sweet mustard, and, of course, a cold beer.
The Butcher Shoppe Way
We start with finely ground pork and blend it with fresh parsley, subtle warming spices, and a hint of citrus. The mixture is hand-stuffed into natural casings, giving Weisswurst its signature pale colour and tender bite. Unlike smoked or heavily spiced sausages, Weisswurst is all about freshness — it’s best when simmered gently in hot water and eaten the
same day. This is sausage-making at its purest: simple, honest, and rooted in
tradition.
Recipe Ideas
- Simmer gently (never boil) until warmed through, then serve in a bowl of hot water.
- Pair with: sweet mustard, soft pretzels, and a cold Bavarian-style beer.
- Make it the centerpiece of your Oktoberfest spread — perfect for sharing at any gathering.
