Before travelling to Kufstein, Austria, to tour the "Riedel Glas Manufaktur", Annette and I enjoyed a second breakfast (Weisswurst breakfast) at Augustiner Keller, close to Munich's Central Station.
Augustiner-Keller
The Augustiner-Keller in Munich is one of the city's oldest, largest, and most iconic Bavarian dining institutions. Established in the first half of the 19th century, it is famous for its 5,000-seat beer garden shaded by ancient chestnut trees and its historic vaulted storage cellar. The venue exclusively serves freshly tapped beer from Augustiner-Bräu, Munich's oldest independent brewery.
Weisswurst Breakfast
A Weisswurst breakfast (known in German as Weißwurstfrühstück) is a famous Bavarian culinary tradition featuring traditional white veal sausages, soft pretzels, sweet mustard, and wheat beer.
What is Included
Weißwurst: A pale, gently spiced sausage made from minced veal and pork back-fat, flavored with parsley, lemon, mace, and onions.
Sweet Mustard: A special Bavarian sweet mustard (Händlmaier or Weißwurstsenf).
Pretzel: A fresh, soft, salted Bavarian pretzel (Brezn).
Drink: A tall glass of wheat beer (Weißbier), traditionally non-filtered, or a non-alcoholic alternative.
The Golden Rules
The Noon Rule (12-Uhr-Regel): Traditionally, the sausages must be eaten before noon and should "not hear the noon church bells". This rule dates back to the 19th century before refrigeration, as the fresh meat contained no chemical preservatives and spoiled quickly.
Do Not Boil: The sausages are gently heated in hot water (never allowed to boil, or the skins will split and the flavor leaks out) for about 15 to 20 minutes. They are served right at the table in a bowl of hot water to keep them warm.
Do Not Eat the Skin: The pork casing is tough and not meant to be eaten.
Augustiner-Keller
Weisswurst Breakfast
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