Munich’s Hofbrauhaus
by Anika Scott
Sitting down to a white sausage (Weisswurst) at Munich’s Hofbräuhaus is more of a complex undertaking than you might think. What exactly is the right way to eat the plump white “wurst?” With your fingers? A fork? Do you cut it into pieces before dipping it into mustard, or do you dunk the whole thing?
Expert opinions on Weisswurst-eating differ. But fear not; the Hofbräuhaus, the hall where beer used to be brewed for the kings of Bavaria – and where Hitler began his rise to power in 1920 – won’t expel anyone for a sausage faux pas.
Still, there are guidelines native Bavarians follow (and disagree upon). Many cut the sausage once length-wise before scraping the wurst from the skin and then smearing it with mustard. Others eat the sausage whole – skin and all. Cutting it into bite-sized pieces is unusual, but tolerated. If this sounds complicated, keep in mind the really important things about eating a Weisswurst. You need sweet mustard, a pretzel and a tall, frosty glass of Weissbier. And most of all, the wurst should be fresh.
Traditional Bavarian restaurants sell Weisswurst only before noon so that it doesn’t even have time to turn bad. Fortunately for visitors, the Hofbräuhaus serves up these famous sausages anytime of day – straight from its own butcher’s shop.
Continue learning more about the German culture and heritage. Check back on Thursday when we share the legend of the Pied Piper.
