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 freshly baked pretzel and sweet mustard.

History

The Weisswurst was first created in Munich on February 22, 1857 by a butcher named Sepp Moser. He ran out of sheep casings while preparing sausages for his guests and decided to use pork casings instead. The sausages were then boiled and have since become a traditional dish in Bavaria.

Preparation

Weisswurst is prepared by mincing veal and pork back bacon and mixing it with a variety of spices. The mixture is then stuffed into pork casings and separated into individual sausages. The sausages are then boiled for about 20 minutes and served hot.

Consumption

Weisswurst is traditionally consumed as a mid-morning snack, often accompanied by a wheat beer. The sausages are usually eaten without the skin, which can be removed by making a small incision and peeling it off. They are typically served with a side of sweet mustard and freshly baked pretzels.

Cultural Significance

Weisswurst is a significant part of Bavarian culture and tradition. It is often served during Oktoberfest and other Bavarian festivals. The sausage is also a common sight at beer gardens and traditional Bavarian restaurants.

See Also

• Bavarian cuisine
• Oktoberfest
• Pretzel
• Sausage

‎