Weißwurst

Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork guts and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

As it is very perishable, weißwurst is traditionally prepared early in the morning and eaten for first or second breakfast - there is a saying that the sausages should not be allowed to hear the church bells' noon chime. The sausages are heated in water just short of boiling for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weißwurst preparation.

Weißwurst is brought to table in a big bowl together with the water used for preparation (so it doesn't cool down too much), then eaten without the skin. The traditional way of cutting open the sausage, then sucking out the meat with the mouth is known as "zutzeln"; another popular and more discreet way of consuming it is by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork. Detailed instructions can be found in [link] and [link].

Weißwurst is commonly served with sweet mustard and accompanied by Brezen and Weißbier.

It should be noted that Weißwurst is rarely eaten in other parts of Germany—a fact that helped coin the term Weißwurstäquator.

Weißwurst

See also