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160th anniversary of the Munich white sausage | Munich city center restaurateurs celebrate with white sausage for €1! – The Munich city center restaurateurs' association is celebrating the 160th anniversary of the white sausage. And what better way to celebrate than with a proper white sausage festival? This, in turn, looks something like this: on Rose Monday, February 27, 2017 until 12:00 pm The following restaurants in the city center are serving Weißwurst for €1! Cool, right?

The origin of the white sausage

This event is taking place for the 20th time this year, commemorating the invention and history of the Munich Weißwurst (white sausage). It was in the "Gaststätte zum Ewigen Licht" (Inn of the Eternal Light) on Marienplatz that the beloved Bavarian sausage was invented. Its creation can be traced back to a serendipitous incident involving the inn's former proprietor. On Rose Monday in 1857, he supposedly ran out of sheep casings for his veal sausages. The hungry guests were already seated in the dining room of the "Zum Ewigen Licht," so there was nothing left to do but send the apprentice out. Well, the apprentice returned with pig casings instead of veal ones—too tough and large for bratwurst—so some creativity was required. Sepp Moser, the innkeeper, filled the casings with the fatty mixture anyway and poached them in hot water. To prevent the casings from bursting, he refrained from frying them as usual. The Weißwurst was born. Would you have known?

160 years of white sausage in Munich: Currency of a tradition

To this day, the Weißwurst (white sausage) is still largely produced according to old butcher traditions in the taverns of the city center and, ideally, served in a traditional lion's head tureen. What better occasion to try it than Rose Monday?

…and where can the celebration take place?

So: put €1 in your pocket (or a little more for more sausages, pretzels, mustard and beer) and head to one of the following innkeepers to celebrate the Weisswurst birthday:

– Alter Hof Restaurant & Wine Bar
– Andechser am Dom
– Augustinians at the Cathedral
– Augustiner am Platzl
– Augustiner large restaurants
– Augustinian Monastery Inn
– Ayingers Inn
– Bratwurstherzl at the Viktualienmarkt
– Brenner Restaurant
– Café – Restaurant at Marienplatz
– Café Rischart at Marienplatz
– The Pschorr
– Donisl
– Franconian-Baden wine tavern
Hofbräuhaus
– Kilians Irish Pub
– Museum Room
– Münchner Stubn
– Nuremberg Bratwurst Glöckl
– Palais Keller in the Bayerischer Hof
– Palatinate Residence Wine Tavern
– Ratskeller
Restaurant Zum Alten Markt
– Sausalitos in the valley
– Schnitzelwirt im Spatenhof
– Schuhbeck's Orlando
– Spatenhaus at the Opera
– Styrians at the market
– Schneider Bräuhaus
– Welser cake
– Woerner's Cafés
– To the Franciscan
– Zum Spöckmeier

(More about the City center restaurateurs experience)

It's also worth noting that the sweet mustard that goes with it was invented in 1854 by Johann Conrad Develey on Kaufinger Street. Typical Munich folks….

How to eat white sausage properly

„"A true Bavarian sucks it!" they say. I – myself, by the way – don't see it quite so strictly. As long as you don't use a knife and fork to cut yourself slices, everything's fine. Probably the most common and simplest way: a side cut in the casing and sausage, then peel it off, take the sausage in your hand, and bite off a piece. Sweet mustard is a must. I wouldn't eat the casing; it's removable. Some people just bite into the sausage whole – casing and all – but I would remove the casing. Sucking would mean sucking on the sausage and pulling it out of the skin – not the most pleasant view for other guests at the table. 😉 Make the side cut, and everything stays quite clean and appetizing. And – just because someone once told me this with a laugh: the water the sausages – usually a pair, by the way – are in isn't soup! It's just hot sausage water. Add a couple of salty pretzels and a beer, and you're all set.

The fact that the promotion is limited to "until 12 o'clock" is due to the fact that we Bavarians are staunchly committed to the principle that white sausage breakfast and the consumption of the sausage itself must always take place before 12 o'clock, although even there the modern Munich resident and Bavarian is not so strict these days.

Have fun eating white sausages! 🙂

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