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A pretzel, two sausages, and a small red rose on a white plate. 1
A person scooping pink ice cream from a large metal container. 2
Raw sausages and meat on a stainless steel table. 3
A kitchen with tiled walls and a machine labeled 'KFG'. 4
Two workers in a kitchen preparing sausages. 5

Nuremberg: Cooking Class & Workshop: Veal Sausage with a Veal Sausage Brunch Beer

By Metzgerei Claus Böbel
Free cancellation available
Price is S$71 per adult
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Features

  • Free cancellation available
  • 2h
  • Mobile voucher
  • Instant confirmation
  • Multiple languages

Overview

  • Answering the question: "Why is the Weißwurst white?"
  • Making the Weißwurst sausage meat under the guidance of Weißwurst queen Julia Böbel
  • Freshly cooked veal sausages, pretzels from the artisan baker, veal sausage mustard, and beer

Activity location

    • Roth
    • Roth, Bayern, Germany

Meeting/Redemption Point

    • Ritterstraße 9, 91166 Georgensgmünd, Deutschland
    • Georgensgmünd, Bayern, Germany

Check availability

Nuremberg: Cooking class & workshop: Weißwurst with Weißwurstfrühschoppen

  • Activity duration is 2 hours2h
    2h
  • English
Starting time: 9:30
Price details
S$70.71 x 1 AdultS$70.71
Total
Price is S$70.71
Until Fri, 10 Jul

What's included, what's not

  • What's includedWhat's included
    All white sausages, pretzels and 1 drink
  • What's excludedWhat's excluded
    Additional drinks

Know before you book

  • Not allowed: Alcohol and drugs, Pets
  • Not suitable for: People over 95 years

What you can expect

Live Weißwurst production

You will produce veal sausages under the guidance of master butcher Julia Böbel. Afterwards, there will be a traditional veal sausage breakfast in the sausage kitchen with veal sausages fresh from the pot. There will also be fresh pretzels from the Menzel bakery, Weißwurst mustard, and beer (alcoholic or non-alcoholic)

Itinerary:

  1. Short explanation: What ingredients go into the Weißwurst?
  2. Preparation of the ingredients: among other things, plucking parsley, cutting onions, grating lemon zest
  3. Production: Production of the Weißwurst sausage meat under the guidance of master butcher Julia Böbel
  4. Filling: Each participant fills about 6-8 Weißwurst sausages to eat and take away – these are color-coded with a string so that each participant gets their OWN Weißwurst sausages
  5. Boiling: Cooking the Weißwurst sausages in the kettle
  6. Breakfast: freshly cooked veal sausages, pretzels from the artisan baker, veal sausage mustard, and beer

Location

Activity location

  • LOB_ACTIVITIESLOB_ACTIVITIES
    • Roth
    • Roth, Bayern, Germany

Meeting/Redemption Point

  • PEOPLEPEOPLE
    • Ritterstraße 9, 91166 Georgensgmünd, Deutschland
    • Georgensgmünd, Bayern, Germany