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.
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