Hotel Munich glossary: Weisswurst

Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley. Traditionally, Weisswurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Even today, most Bavarians eat their Weisswurst before noon either for lunch or a late breakfast. The sausages are heated in water. 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. Ways of eating Weisswurst include the traditional way, called zuzeln, in which each end of the sausage is cut 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 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, or just ripping the sausage apart and consuming the filling. Weisswurst is commonly served with a special Bavarian sweet mustard (Weisswurstsenf) and accompanied by Brezen and Weissbier.

 




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