Would you consider Weisswurst to be an important food to the German culture?

Answer 1

The Weißwurst is a Munich speciality with a long tradition. Through customary festivals, particularly the Oktoberfest or during Fasching in Munich the Weißwurst has become world famous.
According to the annals of Munich the Weißwurst was born on February 22, 1857 in the inn “Ewige Licht” on Marienplatz. It was reported that the inn butcher at that time, Joseph Moser started very early in the morning of that day to make veal sausages, a well known favourite of the time. He then discovered that the necessary sheep gut sausage skins or covers had run out. In this emergency – the guests were already ordering their sausages – he filled the light coloured sausage meat into large-calibre pig intestine, twisted the sausages off and warmed them in hot water because he feared that otherwise the skins would burst if fried or grilled as usual.

After initial misgivings on the part of the guests, the new sausage creation became a full success and in the passage of the following decades established itself as a permanent feature of cuisine in Munich.

The Munich Weißwurst is so popular nowadays that it is now produced in other regions of Germany. It is sold one by one in butchers but is also now available from industrial producers vacuum packed or canned.