Whilst on a day trip out of Munich to Neuschwanstein Castle in the south of Germany, we stopped at a cosy-looking cabin; a restaurant named Allgäuer Stüberl serving traditional German food.
After having a wonderful time at Broeding serving contemporary European cuisine, it was time to taste something a little more Bavarian.
Although I’ve had plenty of sausages including other traditional German sausages such as bratwurst, I’ve never tried weisswurst; white veal and pork sausages poached in water and served in its cooking water along with a pretzel and mustard. The skin of the sausage cannot be eaten and instead needs to be torn before consuming, with the traditional method to use teeth and suck the meat out. (I was however a little more British…)
The sausage although unappetisingly pale, surprisingly had plenty of flavour but I personally prefer them to be grilled or pan-fried. The pretzel was crispy and had plenty of rock salt scattered and the traditional mustard went down a treat.
Schweinshaxe otherwise known as a roasted ham hock or popularly in Germany, ‘pork knuckle’ is served with potato dumplings and sauerkraut. On first impressions, the dish was much more impressive than the weisswurst, almost unbearable so because of the sheer size of the dish. The ham itself was cooked well with a crispy skin but still with a succulent, pink centre.
Allgäuer Stüberl, although in the heart of a tourist location, was reasonably priced however, wasn’t the best food we sampled in Germany but intriguing nonetheless.
– Allgäuer Stüberl, Hohenschwangau (Germany)