Weisswurst, literally translated as "white sausage", called in Austro-Bavarian dialect Weißwuascht, 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 ten to twelve centimeters in length and about two centimeters in thickness.
As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch—there is a saying that the sausages should not be allowed to hear the church bells' noon chime. Traditionally, this sausage may only be served until midday because the meat is not smoked and hence it is made fresh every day; before modern refrigeration technologies, in summertime the sausages would go bad before nightfall, thus, 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 its preparation.
Weisswurst is brought to the table in a big bowl together with the cooking liquid used for preparation (so it does not cool down too much), then eaten without the skin, the ways of eating include the traditional one called "zuzeln", in which each end of the sausage is cut or bitten 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 longways 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 called "Weisswurstsenf" and accompanied by Brezen and Weissbier. This dish is rarely eaten in parts of Germany besides Bavaria although it is available at well-assorted grocery stores and butchers throughout most of the country.
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How to Eat Weisswurst in Munich, www.worldhum.com