The typical Munich “Brotzeit” (second breakfast)
These sausages do not really fit into a grill shop – after all, the Münchner Weisswürste (Munich white sausages) are only heated in hot water (80-90 degrees C, 10-15 min) before consumption. But, these sausages are so typical German and especially Bavarian, that we decided to take them into the program of the shop.
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What Chef Hans says about the Münchner Weißwurst
Münchner Weisswürste are eaten in Bavaria only for the first or second breakfast. Whoever does it afterwards is not a Bavarian! Usually, in Bavaria the first mass of beer is drunk alongside – but for me it also goes without. The perfect condiment is sweet mustard – such as our Löwensenf Sweet. The sausages are mild but full-bodied in taste and are amongst the best that a German sausage has to offer. The Bavarian butcher starts at 4am in the morning with the sausage production and eats his own fresh Weisswürste at half past six, before the stores opens at 7am. Six days a week – the Münchner Weisswurst is bound to taste incredibly well, and it does so by means of selected and fine ingredients.
Pork & veal 75%, bacon, water, salt, nutmeg, spices, spice extracts, dextroxene, potato starch, antioxidant agent: ascorbic acid, emulsifier: mono- and diglycerides, stabilizer: diphosphates, flavor enhancer: monosodium glutamate, natural bowel.
for allergens see ingredients in bold