Named for its pale color (weiss means white in German), but alternately known as bockwurst, this short and plump Bavarian sausage is considered the king of Oktoberfest. Which makes it a popular seasonal offering at Schaller & Weber, NYC’s renowned German-style butcher shop. Opened in 1937 by German immigrant Ferdinand Schaller and his friend, Tony Weber, it’s currently operated by Ferdinand’s grandson, Jeremy. And he’s stayed true to the techniques and recipes that made the Bavarian business a fixture. That includes their traditional weisswurst, crafted from a finely ground mix of pork and veal, flavored with parsley and mildly spiced. Enjoy it like the Germans do, by serving it with sweet mustard, sliced radishes, rye bread and plenty of Munich beer.
Nutritional information coming soon!
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