巴伐利亚白香肠，(Weißwurst、Weisswurst)是巴伐利亚一种传统香肠。由剁碎的小牛肉和烟猪肉制做，调味料有香芹(亦称beiderl)、肉豆蔻、小豆蔻、葱、姜、柠檬和洋葱。香肠大约长四到五英寸长和一英寸厚。

传统上，巴伐利亚白香肠应在早上及早准备，在首顿或第二顿早餐吃。有说法是香肠不应该允许在中午听见教会的响钟。

香肠在沸水中加热大约十分钟，上菜时香肠放在一个大碗沸水中，使它不太快冷却下来。香肠通常和椒盐脆饼、麦啤，伴甜芥末酱食用，不吃肠衣。

A Weisswurst (German Weißwurst [ˈvaɪsvʊɐ̯st], literally white sausage; Bavarian:Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and about two centimeters in thickness.