Weißwurst

Weißwurst is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom. The sausages are traditionally served in a bowl of hot water with a side of pretzel and sweet mustard and are usually eaten for breakfast.

History

The Weißwurst was first created in 1857 in Munich by a butcher named Sepp Moser. According to legend, he ran out of sheep casings while preparing sausages for his guests at the "Zum ewigen Licht" inn. Instead of cancelling the meal, he decided to use pork casings and made them thicker than usual. He then boiled the sausages and to his surprise, they were a hit among his guests. This marked the birth of the Weißwurst.

Preparation

The preparation of Weißwurst involves stuffing a pork casing with a mixture of minced veal and pork back bacon. The mixture is seasoned with various herbs and spices, including parsley, lemon, mace, onions, ginger, and cardamom. The sausages are then boiled for about 20 minutes. Traditionally, Weißwurst is served in a bowl of hot water, with a side of pretzel and sweet mustard.

Consumption

Weißwurst is traditionally consumed in the morning, as it does not have a long shelf life. In fact, there is a saying in Bavaria that the sausages should not be allowed to hear the church bells' noon chime. They are traditionally eaten with the fingers, and there is a special technique for eating them known as "zuzeln", in which the sausage is sucked out from the casing.

Cultural significance

Weißwurst is a significant part of Bavarian culture. It is a staple during Oktoberfest, and is also enjoyed during the Carnival season. It is often served at traditional Bavarian breakfasts, and is a popular choice for brunch.

See also

• List of sausages
• List of German dishes
• Bavarian cuisine