IngoBingo

Weisswurst is Munich’s famous white sausage, traditionally eaten after peeling off the casing and dipping it in sweet mustard. One review remembered how it seemed to melt in the mouth, with an aroma that lingered pleasantly. It makes a good introduction to the distinctive character of German sausages.

IngoBingo makes its own sausages, each with a different appeal. The small, coarsely ground Nürnberger is scented with marjoram, while the Wienerwurst is a smooth-textured sausage made thicker for a more substantial bite. For a tasting selection, the IngoBingo Platte includes one each of 6 sausage varieties and is intended for 2–3 people; the Kaiser Platte includes all 10 varieties and serves 3–4. Try them with sauerkraut or alongside a beer to find a favourite.

Schneider Weisse Original is one beer to consider: it is described as fruity and low in bitterness, with banana-like flavours and aromas reminiscent of nutmeg and cloves. At the other end of the spectrum, Schlenkerla Märzen offers the smoky aroma of malt dried over smoke. Comparing the two is part of the pleasure of choosing a beer to go with the sausages. The pretzel, served with rock salt, also drew praise from a diner who was glad to receive it warm—a tempting extra to add to the beer.