Why is Munich white sausage (weisswurst) white?

I read over 10 sites that came up on Google search about why Munich white sausage is white. None of them really told me the answer, but they did tell me how to eat this traditional meal. I obviously did not know the way to eat it properly (you either cut the casing lengthwise and eating the inside, or you cut the tip of the casing and suck out the meat bite by bite). I ate it by cutting it into bite-sized pieces like how I eat my good ol’ American hot dogs. It tasted ok, but I think I would prefer the usual pan-fried brats over this one that was cooked with hot water. Nevertheless, I was left with one question: What makes these white sausages white?

I went olive picking today and met an older Italian man named Giovanni from Germany who said white sausage is white because it is made from the meat scraped off closest to the bone. But it’s also unhealthy for you and he only eats it maybe once a year. I always thought pork was just pork and any part of the pig would be the “other white meat.” Unless anyone else has ideas, I’ll leave the story be, but one thing I do know — I think I met my sausage quota for the year.

The pretzel (breze) was also a traditional Munich side to the sausages, salty, crusty on the outside and super soft on the inside. The way they should be!

White Sausages

Munich White Sausages - the one interesting thing I felt I should try while wandering the Munich airport on a 5 hour layover.

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