Weißwurst is the German sausage traditionally made from pork and veal and seasoned with parsley and lemon.
This pale sausage is strongly associated with Bavaria, especially Munich. Its mixture is finely minced and commonly includes spices such as mace, ginger, cardamom and pepper, alongside parsley and lemon. The sausages are usually poached rather than grilled, which helps preserve their delicate texture and light color.
Traditional service often includes sweet mustard and a soft pretzel. A long-standing custom says Weißwurst should be eaten before noon, but modern refrigeration and preparation methods mean this is chiefly a cultural tradition rather than a safety rule.
Weißwurst is distinct from darker grilled sausages such as Thüringer Rostbratwurst. Its name means “white sausage,” referring to its pale appearance, not to a particular type of casing.