When deciding on what to make for my German World Cup Dinner, I got to thinking about the best meals I’ve had when visiting Germany, and I was clear that my absolute favourite was Weisswurst Frühstück- the traditional Bavarian Breakfast of weißwurst (white sausage), with pretzels, and weißbier (white beer).
I first had this when I visited Munich with my German friend Peter in the summer of 2004, and was pretty surprised to have breakfast served with a beer! So, with that in mind I’ve decided to have a go at another World Cup Breakfast.
One place that would be good to pick up some fresh Pretzels is the Bäckerei Klinsmann, the bakery owned by the family of German Football legend Jurgen Klinsmann, and where as a kid he undertook his apprenticeship as baker which he completed in 1982.
He proved more successful at football than making pretzels however, going on to collect 108 caps for the national team scoring 47 goals, including 11 at World Cup Finals. Jurgen’s greatest moment came at Italia ’90 were he captained Die Mannschaft to victory in the final against Argentina, who had defeated them 4 years earlier at Mexico ’86.
Sweet Bavarian Mustard
Large bottle of Bavarian white beer
- Fill medium saucepan with water and bring to the boil
- Take the saucepan off of the heat and place the weisswurst into the water immediately.
- Cover the pan with a lid, place for 10 to 15 minutes. Use tongs to remove the weisswurst and serve the sausages immediately.
Serve with pretzels, beer and plenty of mustard.
A few words on sourcing and eating Weißwurst Frühstück. The sausages aren’t so easy to source, but Bratwurst make a good substitute, and are available in most large supermarkets. The mustard is important- it’s not like the mustards you get in the supermarket, it’s much sweeter- so I’d recommend getting some ‘Händlmaier Hausmacher Senf’ online, as it really makes a difference. It has to be accompanied with a white beer too, and I’ve gone for Franzikaner Weissbier.
Next up is how to eat it. The casings aren’t eaten, so there are two techniques.
The first is Zuzeln (Bavarian slang term for sucking), where the ends of the sausage are opened and sucked from the casing.
The second is to split the sausage lengthwise and then remove the meat from the casing.