Live Weißwurst production

You will make Weißwürste under the guidance of master butcher Julia Böbel. This is followed by an authentic Weißwurst breakfast in the sausage kitchen, with Weißwürste fresh from the pot. Served with fresh pretzels from the Menzel bakery, Weißwurst mustard and beer (alcoholic/non-alcoholic)

Itinerary:

1. Short explanation: What ingredients go into veal sausage?
2. Preparation of the ingredients: e.g., plucking parsley, chopping onions, grating lemon zest
3. Production: Making the Weißwurst sausage meat under the guidance of master butcher Julia Böbel
4. Stuffing: Each participant stuffs about 6–8 Weißwürste to eat and take home – these are marked with a coloured string so that each participant gets their own Weißwürste
5. Poaching: Cooking the weißwürste in a pot
6. Breakfast: freshly poached veal sausages, pretzels from an artisan baker, veal sausage mustard, and beer