Weisswurst A sausage that is almost white in color. It is made from veal and pork, and it is seasoned with bacon, onions, parsley, salt, pepper, and lemon-powder. Its texture is smooth and slightly pasty. The Weisswurst is a long-standing tradition in Munich and has become popular through local festivals, such as Oktoberfest and Karnival (Mardi Gras). It is also a favorite among children, because of its mild taste. Photo: © ExQuisine - Fotolia.com             Wurst Category:  Boiled Wurst Good for Grilling?  Yes Specialty of:  Munich in Bavaria (Bayern Good as coldcuts (sliceable)?  No Spreadable?  No Eat this wurst warm?  Yes Specialty of :  Munich in Bavaria (Bayern Serving & Cooking Suggestions The Weisswurst is eaten warm. Heat the Weisswurst in hot (not boiling) water for 5-10 minutes. It can also be grilled or pan fried. Traditionally, it is then eaten with sweet bavarian mustard, a Laugenbrezel (pretzel), and a bavarian beer. Information on Grilling History The Weisswurst was created in Munich on February 22, 1857 by the butcher Joseph Moser who created the sausage by mistake. He was in the process of making his daily bratwurst, but realized that he didn't have all the ingredients. To please his customers, who were demanding their sausages, he quickly put the ingredients he had together, filled casings with the mixture, and boiled the sausage (he didn't grill them because he feared they would split open). His customers loved his new creation.