Munich Weisswurst – 5 x 80g (400g), frozen
Munich Weisswurst (Frozen) – 5 x 80g: The mild Bavarian classic, traditionally served gently heated with sweet mustard and pretzels. Supplied frozen for easy storage, reliable portion control, and standout German menu inspiration.
Product Highlights
- Authentic Munich profile: mild, savoury seasoning with classic herbs (including parsley notes) and a fine texture typical for Weisswurst.
- Portion discipline: 80g units make it easy to build breakfast plates, brunch offers, and sharing platters.
- High perceived value: a well-known German speciality that sells on story, tradition, and visual appeal.
- Service-friendly prep: simple hot-water reheat/steam; minimal kitchen labour.
Ingredients:
- Pork (78%)
- Veal (15%)
- Bacon
- Water
- Pork Rind
- Iodised Table Salt (Table Salt, Potassium Iodate)
- MILK (Lactose-Free)
- Spices (MUSTARD, CELERY)
- Parsley
- Stabiliser: Diphosphates
- Dextrose
- Flavour Enhancer: Monosodium Glutamate
- Pork Casing
Allergens: MILK, MUSTARD, CELERY
Nutritional Information (per 100g):
| Nutrient | Amount |
|---|---|
| Energy | 277 kcal / 1145 kJ |
| Fat | 26 g |
| – of which saturates | 10.6 g |
| Carbohydrates | 1.3 g |
| – of which sugars | 0.8 g |
| Protein | 9.5 g |
| Salt | 2.3 g |
Preparation Instructions (best practice for Weisswurst)
Weisswurst should be heated gently to preserve its delicate texture.
From frozen (recommended):
- Heat water to 70–75°C (hot, but not boiling).
- Place Weisswürste in the water and heat for 12–15 minutes until thoroughly hot.
- Target a safe serving temperature; if you probe, aim for 70°C core for 2 minutes (site consistency).
From chilled (after defrosting):
- Same method, typically 8–12 minutes depending on pot size and load.
Do not boil: boiling can split casings and dry out the sausage.
Serving Suggestions (make it sell on the plate)
Bavarian Biergarten moment: Munich Weisswurst with sweet mustard, pretzels and clinking Maß beers.
Classic Bavarian:
- Weisswurst + sweet mustard + fresh Brezeln + wheat beer (Hefeweizen).
Modern brunch plate:
- Weisswurst, soft-boiled egg, radish & cucumber salad, pretzel bites, mustard trio (sweet / wholegrain / honey-mustard).
Biergarten sharing board:
- A platter of Weisswurst with pretzels, pickles, radishes, warm potato salad, and mustard pots for dipping.
Retail/deli idea:
- “Bavarian Breakfast Kit” concept: Weisswurst pack + sweet mustard + pretzels (cross-sell).
Packaging & Storage
- Pack size: 5 sausages x 80g
- Net weight: 400g
- Format: frozen, vacuum-packed (if applicable – mark TBC if not)
- Storage: store at or below -18°C
- Shelf life: TBC (add your confirmed days; many frozen lines run around 9 months, but use your spec)
- After defrosting: use within TBC days; do not refreeze once defrosted.
Menu & Commercial Notes (why it works in foodservice)
- High-margin add-ons: sweet mustard upsell, pretzel basket, beer pairing, “Bavarian platter” upgrade.
- Low complexity: one gentle heat method; easy to train; consistent output.
- Seasonal peaks: Oktoberfest, Christmas markets, spring/summer beer garden trade, and events.
About The Sausage Haüs
The Sausage Haüs supplies authentic German sausages for UK wholesale and foodservice—built for consistent quality, reliable handling, and strong customer appeal. Our products are produced in Germany with heritage butchery expertise, including our long-established partner Remagen (founded in 1718), and distributed across the UK through Baird Foods. Together, this combination of traditional production standards and dependable UK supply makes it easy for pubs, delis, retailers, farm shops, and caterers to serve genuinely German sausage specialities with confidence.
