The currywurst is particularly popular throughout Germany. The traditional Bavarian white sausage often goes under. Nevertheless, the Bavarians are proud of their specialty.
Because in Bavaria there is more to the Weißwurst than just a purely culinary specialty. “Behind this is a typical Bavarian tradition,” says Gregor Lemke to t-online. He is spokesman for Munich’s city center innkeepers and boss of the Augustiner Klosterwirt in the heart of the old town. “The white sausage brings people together,” emphasizes the well-known restaurateur. Because eating white sausage, for example at a morning pint, lasts for several hours. “It has a social character, something traditional and cozy,” adds the 60-year-old.
It all depends on the ingredients
However, you shouldn’t eat the white sausage alone – instead, as Lemke explains, it’s all about the “Bavarian four-tone”. With “rescher” pretzels, a wheat beer, sweet mustard and finally the sausage. It tastes particularly “crunchy on the skin and frothy on the palate”.
The white sausage is also very important to Korbinian Rausch from the traditional Munich butcher Marcus Bauch. The family company has three branches in the Munich area – in Munich-Solln, Unterhaching and Grünwald. There the Weißwurst is made “well crafted” according to a secret family recipe with “precisely selected” ingredients: fresh, airy and fluffy. Lemon and ginger aromas also make them lose their heaviness.
“Currywurst is more of a snack”
“I sometimes eat a currywurst in Berlin, but that’s more of a snack,” says the 30-year-old. The Weißwurst, on the other hand, is part of Bavarian cosiness. Gregor Lemke also supports this and goes one step further: “The currywurst is number one in canteen food.” In Bavaria she was “infiltrated”, adds the restaurateur.
But why are the Bavarians so proud of their regional specialty? Probably also because they have been around longer than the currywurst. According to tradition, a Munich innkeeper invented the white sausage as early as 1857. At that time he wanted to prepare sausages for the hungry guests, but he no longer had sheep intestines. That’s why he first used a pig’s small intestine, which, however, threatens to burst in high heat. His solution: to boil the sausage. And so the Weißwurst was born.
