Master butcher Albert Kohlpaintner was given a very special contract from the Löwenbrauerei in Passau: come up with a handy snack that could be an alternative to the Bavarian beer-hall staple, Leberkäse (meat loaf) in a Semmel (bread roll).
As it turns out, his brainchild is not a million miles away from that age-old tradition, being a sausage roll with the hole filled with delicious Weisswurst meat.
"I get rolls of puff pastry from the baker made of Semmel dough sprayed with lye and then I fill it with Weisswurst filling," Kohlpaintner told The Local by phone from his butcher's shop in Sulzbach am Inn, south of Passau.
Spraying the dough with lye means that the rolls will develop a crusty outer layer like a Brezel – meaning that the new snack packs in all the elements that would usually go into a Weisswurst meal.
Weisswurst is usually enjoyed with pretzels and sweet mustard. Photo: DPA
But Kohlpaintner says that, while the ingredients may be familiar, "it's the production method" that really sets his treats apart.
Once assembled, the complete roll need only be baked at 160C for 14 minutes before it's ready to enjoy.
"That's why I've patented it, for the production technique," Kohlpaintner explained.
He adds that the new delicacy - which has already been featured in local media – has been in demand to the tune of 350 rolls per day.
Customers buy them fresh or deep frozen to savour later.
"There's a lot of demand, with all the media reports it's going really well," he said.
Now Kohlpaintner just has to wait and see whether the patent authorities grant his application – securing his place in history as the inventor of the Weisswurst roll.
SEE ALSO: A Bavarian farewell tour in food