Everything about Weisswurst totally explained
Weisswurst (
German, literally
white sausage) is a traditional
Bavarian
sausage made from very finely minced
veal and fresh
pork bacon. It is usually flavoured with
parsley, also known as
beiderl,
lemon,
mace,
onions,
ginger and
cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.
As it's very perishable,
weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch — there's a saying that the sausages shouldn't be allowed to hear the church bells' noon chime.
Weißwurst may only be served until midday due to the fact that the meat isn't smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians eat their
weisswurst before noon.
The sausages are heated in water, broth, or white wine 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. Ways of eating
weisswurst include the traditional way, called
Zuzeln, in which each end of the sausage is cut open, then the meat is sucked out from the skin
. Alternatively, the more popular and more discreet ways of consuming it are 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, or just ripping the sausage apart and consuming the filling
.
Weisswurst is commonly served with a special Bavarian sweet
mustard (
Weisswurstsenf) and accompanied by
Brezen and
Weißbier.
Weisswurst is rarely eaten in parts of
Germany besides Bavaria although it's available at well-assorted
grocery stores and butcheries almost throughout the country)—a fact that helped coin the term
Weißwurstäquator.
Further Information
Get more info on 'Weisswurst'.
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