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More Bavarian is not possible! Original Bavarian dishes prepared with regional and seasonal ingredients and the love for the homeland, that is the Schneider Bräuhaus Munich.

                    

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THE BAVARIAN SPECIALTY EVERY MORNING AT THE SCHNEIDER BRÄUHAUS 

What is a trip or city break to Munich without an original Bavarian white sausage breakfast? Because a light wheat beer is traditionally drunk with the white sausage, you know that you have come to the right place at the Schneider Bräuhaus. After all, our Schneider Weisse is the oldest wheat beer (also known as wheat beer) in the world. The quality of the white sausages is in no way inferior to that of the beer. Of course, we get our sausages from the best butcher in the Munich region that we know. And you taste that with every bite or "Zuzler". But one by one.

OUR SPECIALTY: THE AUTHENTIC MUNICH KRONFLEISCHKÜCHE

At the Schneider Bräuhaus, we not only serve dishes based on original recipes from Bavaria. As one of the few restaurants in Munich, our chefs even master the art of Bavarian Kronfleisch cuisine. What's behind it? Today only the best cuts of meat are often valued, but in a time when people did not know abundance, the animal was still processed in its entirety. That also means the innards, such as the diaphragm of beef, veal or pork. This part, known as the crown meat, can turn into a real delicacy when properly processed. For the sake of simplicity, we Bavarians call the preparation of all innards Kronfleisch cuisine. In our inn, kidneys, spleen, sweetbreads, liver and lungs are served in addition to veal crowns.

WHEN IS THE WHITE SAUSAGE BREAKFAST AT THE SCHNEIDER BRÄUHAUS MUNICH? 

With us, the white sausages do not hear the 12:00 bell, which follows a centuries-old custom. We like traditions, because without them there would be no cultural diversity in the world. This is also proven by the menu of our restaurant, which, with its selection of Kronfleisch, is a real rarity on Munich's gastronomic map. In addition to tradition, we have two other reasons: Firstly, it no longer deserves the name "breakfast" when the meal is served all day and secondly: If you can always have something, the appeal is lost. That's why we have white sausages from 8:00 a.m. to 12:00 p.m.

WHAT GOES WITH A REAL MUNICH WHITE SAUSAGE BREAKFASt

The white sausage breakfast combines many advantages: It not only tastes good, it is also nutritious, you get full, and there is nothing better if you want to combine breakfast and lunch into one meal. A good restaurant in Munich knows this and makes sure that their guests are served the right side dishes with their sausages. We Bavarians prefer to eat a crispy, chestnut-brown pretzel with white sausage. We also have rolls, but we can't recommend them for the aesthetics alone; a pale roll with white sausage - looks pretty sparse. The mustard for seasoning is at least as important as the pretzels and the white sausage itself! But beware, this is a sensitive topic for us Bavarians. There is only one type of mustard that we eat with white sausage and that is the sweet, mild type with a slightly grainy consistency and a brownish colour. It's easy to argue about your favorite brand.

TIPS AND TRICKS FOR YOUR WHITE SAUSAGE BREAKFAST AT HOME 

You were in Munich, were won over by the white sausage breakfast and now you want to show your friends at home? The white sausage breakfast is quick to prepare, but that doesn't mean you can't go wrong! 

It starts with the right sausages: there is a huge difference between fresh and packaged or even those in cans. If you want it to taste really good, there is no way around fresh sausages from the local butcher. The valuable sausages now have to be cooked properly. The biggest mistake you can make is cooking the sausages until they burst. It doesn't look good and it doesn't taste good either. Instead, it is done correctly if only the water is brought to a boil. Then take it off the stove and when it stops bubbling, add the white sausages. 


The second biggest mistake when preparing white sausages is probably the lack of salt. Ideally, the salt content of the water is exactly the same as the salt content of the cold veal sausage...because then the veal sausages do not lose any salt in the water when they are steeped or, if the water is too salty, they do not absorb any salt. The pot with the sausages is put on the table and after a few minutes the Bavarian white sausage breakfast can be enjoyed.


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