The “Münchner Weisswurst” or “Munich White Sausage” is the classic sausage of Bavaria (South of Germany). It is traditionally eaten before 12 o’clock due to the lack of refrigerating options in the past. That’s why the freshly made white sausages needed to be consumed in the morning or noon. Furthermore, Germans usually eat them together with a soft pretzel, sweet mustard, and a German Weissbier (white beer).
Cooking the “Münchner Weisswurst” is easy and fast BUT you need to be careful: do NOT put them into boiling water!
For best results: Bring water to a boil and add some salt (1 tsp salt for 1 liter water). Once the water is boiling, take it off the stove. Then you can add the white sausages and leave them in the hot water for 10 minutes.
There are two ways of eating the white sausages: if you want to eat it the Bavarian style, you take the sausage in your hand, remove the skin at the upper end with your teeth, dip it into the sweet mustard and suck the meat out of them. This method is called “zuzeln” in the Bavarian accent. If you don’t want to use your hands, you can eat them with a fork and knife. Keep in mind that you should remove the skin regardless of how you eat the sausages.
Our “Münchner Weisswurst” is produced locally in Kaohsiung, made from 100% Taiwan pork and flavored with fresh parsley, onions, cardamom, mace, ginger, and lemon.
Bring salted water to boil in a pot. Turn off the heat, put the sausages into the hot water and leave them for 10 minutes.
100% selected Taiwan pork, water, onion, pig casing, salt, spices, basil, sodium phosphate, glucose.
Scope of Delivery:
1 package Munich White Sausages. 1 package contains 6 sausages.
Refrigerate after opening and consume within 5 days. The frozen sausages last 6 months.
Country of Origin:
Nutritional Facts per 100 g:
Calories: 220 kcal
Total Fat: 23 g
Saturated Fat: 8 g
Trans Fat: 0 g
Sodium: 740 mg
Total Carbohydrates: 0 g
Dietary Fiber: –
Sugar: 0,5 g
Protein: 11 g