The traditional white sausage often eaten at Oktoberfest is Weisswurst.
Weisswurst, more formally written Weißwurst, is a Bavarian sausage made from minced veal and pork back fat. Parsley, lemon, mace, onions, ginger and cardamom commonly provide its distinctive seasoning, although recipes vary. It is pale because it is not smoked and does not use colour-preserving nitrite.
The sausage is highly perishable, so it was traditionally made early in the morning and eaten between breakfast and lunch. This custom inspired the saying that Weisswurst should not hear the church bells ring at noon. Modern diners may enjoy it later, but the morning tradition remains an important part of its Bavarian identity.
Weisswurst is gently heated in hot water rather than boiled vigorously, then served with sweet Bavarian mustard and a Brezn, the local word for a pretzel. The casing is normally removed before eating. It should not be confused with Frankfurter, Bockwurst or Bratwurst: those are different sausage styles, often with different meats, seasonings and cooking methods.