They can be wolfed down in one or split and peeled: The `Munich Weißwurst´ (“white” veal sausage) is arguably the most famous Munich food item. To extract it from its inedible skin, choose between “zuzeln” (cut off one end and suck out the meat) or applying a lengthwise incision. Tradition has it that a proper Weisswurst “has to be as white as a virgin’s knee and as stout as a maidservant’s bosom”. Long gone are the times when Weisswurst was only served before noon. Since the sausages are free of any preservatives, they spoiled quickly before the invention of the refrigerator.
The Weisswurst was first served in 1857 in the inn “Zum ewigen Licht” at Munich’s Marienplatz. Luckily, the now typical Bavarian sweet mustard had been invented three years before by Conrad Develey. What would a Weisswurst be without its condiment?
Sweet mustard is also the preferred addition to Leberkäse (Bavarian sliced meat loaf). Interestingly enough, “Leberkäse”, which can be literally translated as “liver cheese”, contains neither liver nor cheese. The syllable “Leber” does not mean liver here, but presumably stems from Middle High German “lab” (congealed). The "–käse" ending might refer to the typical shape of a Leberkäse loaf, reminiscent of a cheese wheel. Anyhow, Leberkäse tastes good and gets even better when combined with a real Radi (sliced raw radish) as part of a traditional "Brotzeit" (Bavarian snack consisting of bread, cold cuts, cheese etc. usually between breakfast and lunch or in the evening).
Unless an ignorant guest orders lemonade or even a Coke with these specialties they are complimented best with a beer. Of course, only a beer fits with this meal, especially a Weissbier (wheat beer). “An Guaten!” (Enjoy your meal!)
by Inés Berber
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80802 Munich
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