Munich is the German city most closely associated with traditional weisswurst.
Weisswurst, or Weißwurst, is a pale sausage traditionally made from minced veal and pork back bacon, with parsley, lemon, mace, onions, and other seasonings. It is a specialty of Bavaria, especially Munich, where it became part of the city’s food culture.
The sausage is traditionally poached rather than browned, which explains its characteristic white appearance. It is commonly served with sweet mustard and a soft pretzel. Traditional customs also connect it with a late-morning meal, although modern restaurants serve it at many times of day.
A common misconception is that every white sausage in Germany is weisswurst. Germany has many regional pale sausages, but the Munich association refers specifically to this Bavarian preparation and its traditional accompaniments.