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where do people eat it the most?????????? — Preceding unsigned comment added by (talk) 08:54, 9 August 2012 (UTC)

I definitely don't want to go into an edit war over this, but do we really need the german plural "Weisswürste"? Everyone who speaks German will know what the standard plural form is, the only reason I included the Bavarian spelling is that it is different from the standard spelling and because it is the spelling that will usually be found on menus in regions where weisswürscht are served :) Ferkelparade 13:38, 5 Jun 2004 (UTC)

Hi! Sorry, but I live in Munich since 2 years and I never found the "Bavarian spelling" (Weisswürscht) on a menu. But I´m sure you´ll get what you want if you order it. ;-) (The Bavarian love their tourists and the waiter will have a funny day). :-)))

So far,

Nicky knows e 20:15, 5 Jun 2004 (UTC)

Hmm, just came back from my favourite bar (Sappralott in Neuhausen), and they have weisswürscht on the menu, I think the Simpl also has that spelling...not that any of that is terribly important, we can also leave out the plural form altogether :p Ferkelparade 23:47, 5 Jun 2004 (UTC)

How does this differ from the sausage routinely sold in the United States as "bockwurst"? Haruo 03:34, 11 Jul 2004 (UTC)

Oh, I see. I missed the part about "eaten without the casing", which is not normally true of American bockwurst. So perhaps bockwurst needs an article, not just a redirect? 03:37, 11 Jul 2004 (UTC)

Well, both are sausages, and both are eaten boiled rather than grilled, but that's where similarities end...there are big differences in how they taste due to different ingredients, and Weisswurst is usually much softer than Bockwurst. Definitely two different things :p -Ferkelparade 11:57, 11 Jul 2004 (UTC)

Actually the correct spelling is "Weißwurst" since after a diphthong the "ß" remains.

Futhermore the Standard German plural is "Weißwürste" while "Wurscht/Würschte" is rather the downritten dialect. —Preceding unsigned comment added by (talk) 19:49, 4 October 2007 (UTC)

weisswurst or weisswurscht or weisswürschte or whatever... dear mr ferkelparade, i *thought* you cooked the things by boiling water, then taking the water off the boil and putting the weissxxxxx in for 10 mins, and during this time you do not apply any more heat, i.e. they cook from the residual heat in the water. if you do apply heat, they burst. i tried to cook them this way, and my bavarian friends nearly lynched me. your phrase "just short of boiling" implies (as a native english speaking englishman i claim authority) continuous application of heat. so. damit ischt s gsagt -Bukowski

I don't know how to cook them, but I concur on the language. It sounds like you heat them for 10 minutes in water kept just lower than boiling temperature. Salvar (talk) 21:11, 26 November 2007 (UTC)
You should keep it lower than boiling temperature. You can't use "zuzeln" to eat the weißwurst if the skin is broken (which is a result of too much heat). —Preceding unsigned comment added by (talk) 10:35, 29 April 2008 (UTC)

That's interesting. The way you describe (cooking in the residual heat) is what was shown to me by my Bavarian friend. Maybe there's different ways of doing it even in Bavaria? PeteVerdon 10:29, 13 October 2007 (UTC)

those "citation needed" are a joke, right? (talk) 17:32, 29 November 2007 (UTC)

I agree, citations are becoming a pest on Wikipedia.[citation needed] Removed them. De728631 (talk) 12:15, 27 July 2008 (UTC)

Globalize template - world view[edit]

I added the "globalize" template because of the redirects from "white sausage" and "boudin blanc". The article currently only gives a Bavarian/German context to the food item. Either the redirects should be eliminated, or (better yet), the article should be modified to reflect the other items (including the use of those terms in bold in the intro paragraph). In the latter case, I would thing that according to wiki English-use policy, the article should also be moved to "white sausage". - NYArtsnWords (talk) 20:58, 9 December 2007 (UTC)

  • a weisswurst is a specific type of sausage from Bavaria. It would be awkward to "globalize this article. A boudin blanc is not an alternative for weisswurst, but a special type of boudain. It originates in France and is also common in Belgium and Cajun cuisine as well. White sausage can refer to both, weisswurst and boudin blanc. so I changed the redirect target for boudin blanc and made a disambiguation page for white sausage. since there now is no need to globalize the weisswurst, I'm going to remove the template.--BSI (talk) 22:07, 9 December 2007 (UTC)
    Honestly, is there difference? Food doesn't speak languages. The article needs to either "globalize" or susbtantiate alleged uniqueness (which amounts to at least acknowledging existence of something similar elsewhere in the world—so, either way, "globalize"). "Sorry, Winnetou—business is business!" (As the popular Polish saying goes...)
    6birc (talk) 14:16, 6 June 2010 (UTC)

pl:Biała kiełbasa is a popular dish in Poland. Can someone compare the two? Any difference?Xx236 (talk) 09:06, 13 March 2008 (UTC)

I second.
6birc (talk) 14:16, 6 June 2010 (UTC)

I've removed the tag, since this is clearly an article on bavarian/Austrian food item and nothing else. Feel free to tag any redirect you consider inappropriate instead. Other food items having the same literal translations belong in their own articles. In addition one may set up a disambiguation page for white sausage or write an overview article about the white sausages of the world. None of that however is the problem or requirement of this article, which is fine and appropriate as it is.--Kmhkmh (talk) 14:32, 6 August 2010 (UTC)

article rewrite[edit]

Its about timeJingleheimer Smith (talk) 08:15, 26 September 2009 (UTC)

Rarely eaten?[edit]

A sentence states that Weisswurst is rarely eaten in Germany beyond Bavaria. Now, this is anecdotal of course, but I lived in Nordrhein-Westfalen for almost a year, and Weisswurst can be found everywhere -in every supermarket, pub etc. and is often on the menu at the canteen of my workplace. Indeed, I consume it fairly often. The statement is also unsourced. Is there any source about that?--cyclopiaspeak! 16:18, 17 July 2014 (UTC)

This article is wrong[edit]

First of all: what I say is correct, I'm German. This article is NOT about Weißwurst it is only about Münchner Weißwurst. There are a lot of different kinds of Weißwurst. Have a look at the German Wikipedia:ßwurst — Preceding unsigned comment added by (talk) 10:39, 20 October 2015 (UTC)

I am also German, but this fact does not implicate that I'm always right :-). Well, the German page mentions additionally the Hamburger W., which however was "extinct" in the 19th century. In addition there is a Schlesische" and a "Polnische" W., which seem to be quite similar to each other. These 2 can be added, but let me emphasize that in Germany (as in the ROW) Weißwurst is generally understood as a synonym for Munich Weißwurst and the article isn't wrong at all. BR Ulrich Nillurcheier (talk) 11:41, 20 October 2015 (UTC)
Ok, I agree that YOU are not always right. You just proofed it ;) You were wrong at least twice: Hamburger Weißwurst is definitely not extinct: and in Germany only Müncher Weißwurst refers to Munich Weißwurst. — Preceding unsigned comment added by (talk) 14:16, 20 October 2015 (UTC)
It's a bit strange that the image on says "Original Hamburger Weißwurst" but shows the flag of Bavaria in the logo. I'm now wondering if that link indeed proves that the 19th century Weisswurst from Hamburg is still being made, or that it is actually Münchner/Bavarian Weisswurst but than made in Hamburg... - Takeaway (talk) 16:40, 20 October 2015 (UTC)
Yep, indeed, the so-called Hamburger Weisswurst is actually Münchner Weisswurst according to the same website -> - Takeaway (talk) 17:00, 20 October 2015 (UTC)
And the same website has a tiny history section too (, mentioning that also in Hamburg they expect Münchner Weisswurst when they mention "Weisswurst". Funny how one can discover so much about Münchner Weisswurst from a website that was provided as a reference for a different Weisswust.... ;-) - Takeaway (talk) 17:04, 20 October 2015 (UTC)

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