Weisswurst: Difference between revisions
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'''Weisswurst''' ([[German language|German]] Weißwurst, literally ''white sausage'') is a traditional [[Bavaria|Bavarian]] [[sausage]] made from very finely minced [[veal]] and fresh [[pork]] [[bacon]]. It is usually flavoured with [[parsley]], also known as "beiderl", [[lemon]], [[Mace (spice)|mace]], [[onion]]s, [[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. |
'''Weisswurst''' ([[German language|German]] Weißwurst, literally ''white sausage'') is a traditional [[Bavaria|Bavarian]] [[sausage]] made from very finely minced [[veal]] and fresh [[pork]] [[bacon]]. It is usually flavoured with [[parsley]], also known as "beiderl", [[lemon]], [[Mace (spice)|mace]], [[onion]]s, [[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. |
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As it is very perishable, weisswurst is traditionally prepared early in the morning and eaten for |
As it is very perishable, weisswurst is traditionally prepared early in the morning and eaten for 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. |
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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. |
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. |
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Revision as of 17:34, 13 June 2007
Weisswurst (German 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, 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 is very perishable, weisswurst is traditionally prepared early in the morning and eaten for 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.
Weisswurst is commonly served with sweet mustard and accompanied by Brezen and Weißbier; according to tradition, Weißwurst may only be served until 12 pm.
It should be noted that Weisswurst is rarely eaten in parts of Germany besides Bavaria (although it is available at well-assorted grocery stores and butcheries almost throughout the country) - a fact that helped coin the term Weißwurstäquator.
See also
External links
- Food from Bavaria published by the Bavarian ministery of state for agriculture and forests
- The correct treatment of a Weißwurst - essay about preparing and eating Weißwurst properly (pdf file)
- Bavarian Food Guide