Know Your Sausage: Weisswurst

Sweet mustard, bread rolls and weisswurst: the classic Bavarian meal.

Weisswurst literally means “white sausage,” making it a favorite for intermediate-level German speakers with a crude sense of humor. The name comes from the fact that Weisswurst starts off as an off-white uncooked sausage made of finely minced veal and pork bacon. Created in Munich in 1857 by the young butcher Sepp Moser, this sausage was born when poor Sepp ran out of thick sausage skins and still had a hungry crowd to please. So he grabbed some thin casings and, after filling them with meat, he boiled them for 10 minutes to make them sturdier. The resulting tasty and delicate sausage instantly pleased the Bavarians, and it has been a specialty there ever since.

As a fragile and easily spoiled meat, Weisswurst should “never hear the noon bells.” You gotta make it and eat it in the same morning. It contains many spices, but the key ingredients (other than the meat) are lemon and parsley, which give it a punchy zest. After you peel the skin off of one of these babies, you should be able to taste those flavors just as much as the veal and bacon.

A few links with more details:

BBC has an excellent guide to eating Weisswurst, including the “Zuzeln” method – Bavarian slang for sucking.

The sign of a good weisswurst is color,” says Sepp Kraetz, owner of the popular Andechser am Dom restaurant and Hippodrom Oktoberfest tent in Munich. “It should be white as snow. The only thing you should be able to see through the skin is the green flecks of fresh parsley inside.” – World Hum

Anything Amazon sells in 10-pound increments can’t be bad.

Or you can buy some more authentic white sausage from Bavarian masters.

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