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Weißwurst[ˈvaɪsvʊɐ̯st]ⓘ, literally 'white sausage';Bavarian:Weißwuascht) is a traditionalBavariansausage made from mincedveal andporkfatback. It is usually flavored withparsley,lemon,mace,onions,ginger andcardamom, although there are some variations.[1][2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3+7⁄8–4+3⁄4 inches) in length and3–4 cm (1+1⁄8–1+5⁄8 in) in thickness.
As they are not smoked or otherwise preserved they are very perishable.Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.[3] There is a saying that the sausages should not be allowed to hear the noon chime of thechurch bells.[4] Even today, most Bavarians never eatWeißwürste after lunchtime (though it is perfectly acceptable to have a lunch consisting ofWeißwürste).
The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no colour-preservingnitrite is used inWeißwurst preparation.
Weißwürste are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.[5] Ways of eatingWeißwurst include the traditional way, calledzuzeln (Bavarian for sucking), in which each end of the sausage is cut or bitten open, after which the meat is sucked out from the skin.[4] Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork,[4] or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.
Weißwurst is commonly served with a Bavarian sweetmustard (Süßer Senf) and accompanied byBrezn (Bavarianpretzel—often spelledBrezeln outside Bavaria) andWeißbier.[1]
Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term,Weißwurstäquator (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas fromSouthern Germany.[6]
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
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