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Weißwurst, German White Sausage

A Weißwurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weißwurst was created in Munich on February 22, 1857, and has since become a very important part of Bavaria cooking and lifestyle. Legend has it that the Weißwurst was invented by mistake in 1857, when an innkeeper in Munich ran out of sheep casings for his Bratwürste and in order to feed his hungry guests, used tough and chewy pork casings instead. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.

As they are very perishable, Weißwürst traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch; there is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Traditionally, Weißwürst may only be served until midday because preservatives are not used, the meat is not smoked, and hence the sausage is made fresh every day. Indeed, they are sometimes called morning sausages. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians never eat Weißwürst after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürst at, say, half past one).

The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.





Related Recipes:
German Wurst Guide
German Weißwurst Recipe
Classical German Sausage
German Sausage with Apples Sauerkraut and Onion
German Sausage Soup

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