Name: white sausage
Brand: Metzgerei Freyberger
SKU: 105-1
Price: 3.41 EUR
Availability: InStock

€3,41

€18,94/kg

Tax included. Shipping calculated at checkout.

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Inventory on the way

variant

1 pair

10 pairs

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Nuremberg white sausages, vacuum-packed
Homemade
Freyberger's Plus Guarantee
With the typical parsley note!

Nährwerttabelle

	per 100 g	per 60 g	daily requirement (%) per serving (60 g)*
energy	1000 kJ/ 242 kcal	600 kJ/ 145 kcal	7.1%
Fat	22.2 g	13.3 g	19.0%
hereof: saturated fatty acids	8.7 g	5.2 g	26.2%
carbohydrates	<0.5 g	<0.5 g	<0.2%
of which sugar	<0.5 g	<0.5 g	<1.0%
protein	10.3 g	6.2 g	12.4%
Salt	1.6 g	0.9 g	15.8%

Our white sausage will last for at least 7 days after it arrives at your premises or is picked up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork, bacon, drinking water, veal (71% pork and beef), lactose-free milk, parsley (3%), table salt, stabilizer E450, spices (contains celery ), sodium glutamate E621, pork intestine

Note allergens:
Due to the production process, the final product may contain traces of nuts (pistachios) , egg , milk , mustard and wheat (gluten) .

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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of course from Freyberger

Buy Weißwurst

Many people are familiar with the Munich white sausage, but you can also buy high-quality white sausage in Nuremberg. Freyberger's white sausage may be different, but it is in no way inferior to the Munich original. We do not use rinds or veal head skins. The consistency of our sausages is between the Munich version (for squeezing out) and the firmer versions in the north. Our sausages are impressive in terms of taste, with a subtle hint of parsley and a well-seasoned profile.

The correct preparation of the Freyberger Weißwurst

Our white sausages are best enjoyed freshly boiled. To do this, first put a pot with enough water on the boil. For extra flavor, the water should be well salted before adding the sausages. As soon as the water boils, you can take the pot off the stove and put the sausages in the water. Then let the sausages steep with the lid closed for about 10 to 15 minutes. After boiling, the white sausages can be served fresh and enjoyed.

What’s in our white sausages?

Our white sausage consists mainly of pork and soft, creamy pork bacon. However, we also think that a portion of veal is essential. Like all white sausages, our sausages are filled into a pork intestine. It is also particularly important to us that we only use the leaves and fine shoots of the parsley. This gives our white sausages a mild and subtle parsley aroma. When you buy our white sausage, you can look forward to a unique taste experience.

The History of the Weißwurst

The truism: "No white sausage should hear the 12 o'clock bell!" comes from a time when the sausage was boiled and sold in refrigerated cabinets that only cooled moderately well. For this reason, Munich white sausages were considered a perishable food that had to be consumed early. Nowadays, however, white sausages are sold boiled at almost every meat counter. In most shops you can buy white sausages that have been freshly made. But if well chilled, the sausages will also keep for several days.

What do you eat with a white sausage?

A white sausage is traditionally served with sweet mustard. The varieties from Develey, the inventor of sweet mustard, are particularly popular. Whether for a morning drink, breakfast, dinner or lunch, a typical white sausage dish always goes with a white beer.

Eating Weisswurst properly!

Eating Weisswurst properly is a Bavarian specialty. The traditional dish consists of a boiled sausage stuffed in a natural pig's intestine. To eat Weisswurst, there is a specific custom: you have to zuzeln it. This is done by taking the Weisswurst in your hand and sucking the tender meat out of the skin. It is not common to use a knife and fork as this is considered rude. Weisswurst should be eaten with your fingers instead. This way you can enjoy the full flavor of the sausage and feel the tender texture of the skin. Eating Weisswurst is often combined with a glass of Bavarian wheat beer, which makes the experience even more authentic. Eating Weisswurst properly is a celebration of Bavarian culture and tradition and an experience not to be missed when visiting Bavaria.

Recommendation from us:

A visit to the Weißwurst equator is a highlight for every Weißwurst fan. Until then, you can buy our tasty Weißwurst and dream yourself into Bavarian heaven!

white sausage

The correct preparation of the Freyberger Weißwurst

What’s in our white sausages?

The History of the Weißwurst

What do you eat with a white sausage?

Eating Weisswurst properly!

Recommendation from us:

Customer Reviews

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white sausage

The correct preparation of the Freyberger Weißwurst

What’s in our white sausages?

The History of the Weißwurst

What do you eat with a white sausage?

Eating Weisswurst properly!

Recommendation from us:

Customer Reviews