Uploaded April 2026 | Updated September 2026, 1 hour ago
Germany has no shortage of sausages, and nearly every region boasts its own specialty—from Thuringian Rostbratwurst to Frankfurters or northern Germany’s Pinkel. But now we’re off to Bavaria, where a surprisingly pale sausage steals the show.
CHAPTERS
00:00 Intro
00:29 The butcher
01:02 How Weisswurst is made
02:25 How to eat Weisswurst
03:03 The deadline
03:40 The origins of Weisswurst
04:05 Outro
CREDITS
Report: Christine Lebert
Camera: Neven Hillebrands
Edit: Carolin Haberland
Supervising editor: Ruben Kalus
THUMBNAIL
© picture alliance / Goldmann
© picture alliance / CHROMORANGE
#dweuromaxx #germany #sausage
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Subscribe to DW Food:
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DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Germany has no shortage of sausages, and nearly every region boasts its own specialty—from Thuringian Rostbratwurst to Frankfurters or northern Germany’s Pinkel. But now we’re off to Bavaria, where a surprisingly pale sausage steals the show.
CHAPTERS
00:00 Intro
00:29 The butcher
01:02 How Weisswurst is made
02:25 How to eat Weisswurst
03:03 The deadline
03:40 The origins of Weisswurst
04:05 Outro
CREDITS
Report: Christine Lebert
Camera: Neven Hillebrands
Edit: Carolin Haberland
Supervising editor: Ruben Kalus
THUMBNAIL
© picture alliance / Goldmann
© picture alliance / CHROMORANGE
#dweuromaxx #germany #sausage
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
