Gaststätte Großmarkthalle
Munich, Germany
Ludwig Wallner makes what many locals call Munich's best Weisswurst. This 1911 building in the Schlachthofviertel houses a butcher shop in the basement and a no-frills dining room upstairs. The Weisswurst is produced in-house from a family recipe. Open weekdays from 7am, Saturdays until 1pm, closed Sundays. The beer garden out front fills up fast on warm mornings.
Sausages served here
Liverwurst
Germany
Liverwurst is a smooth, spreadable sausage popular in Germany. Pork and pork liver form its base, seasoned with onion, marjoram, thyme, and allspice. Typically, people enjoy it on bread or crackers as part of a cold snack, often with pickles or mustard. Its rich, savory flavor makes it a comforting choice.
Weisswurst
Munich, Germany
The Weisswurst is a traditional Bavarian white sausage made from finely minced veal and fresh pork back fat, flavored with parsley, lemon zest, mace, onion, ginger, and cardamom. It is gently poached (never boiled, never grilled) and eaten with sweet mustard, a fresh Breze (pretzel), and a Weissbier. The most famous rule in all of sausage culture: a Weisswurst must never hear the noon bells. It is a breakfast sausage, period.