White Sausage with Pretzel
Recipe of the region Inn-Salzach
Ingredients for 2 persons
4 veal sausages from the butcher
4 pretzels from the bakery
White sausage mustard from the jar
Butter
Best served with a wheat beer from the region.
Pilgrim's Breakfast
In Altötting, the traditional pilgrim’s breakfast includes white sausages with pretzels. This makes sense, as pilgrims often have a long journey ahead or behind them. Many walk along the Way of St. James toward the south, or have already spent days on a pilgrimage to Altötting.
White sausages are made from veal and pork with a unique seasoning. They can be found at any Bavarian butcher and anywhere a traditional Bavarian breakfast is served – since, as they say, white sausages should not “hear the noon bells.” Served with pretzels and sweet white sausage mustard, they are an essential part of Bavarian food culture, ideally enjoyed with a refreshing wheat beer.
Recipe from Hotel zur Post on Kapellplatz
Recipe of the region Inn-Salzach »
Preparation
- Bring salted water to a boil, then remove the pot from the heat. Place the white sausages in the hot water and cover loosely with a lid for about 10–15 minutes, letting them steep without boiling; otherwise, they’ll burst.
- Set the table, open the wheat beer, pour into a wheat beer glass, prepare mustard and butter, and place pretzels in a basket (presentation matters!).
- Finally, place the hot white sausages on the table in the pot—they’ll stay warm for those who want seconds.
- How exactly one eats a white sausage is a much-debated topic in Bavaria, but one thing is certain: it’s eaten without the skin. You can either slice the sausage lengthwise to remove the casing completely, skillfully suck out the inside, or slice pieces and peel off the skin with a knife.
More recipes
Immerse yourself fully in the cycling destination. Get to know its culture and people. Be aware of its special features. Make every minute of your cycling holiday a pleasure.
