A Weisswurst (literally white sausage) is a traditional Bavarian sausage made from minced veal and pork back bacon. 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 10 to 12 centimeters in length and 3 to 4 centimeters in thickness. As they are not smoked or otherwise preserved they are very perishable.
Weißwürste traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. Eating Weißwurst after noon is taboo!!!
One simmers the sausage in water and eats it warm.
It is consumed with Bavarian sweet mustard, pretzels and a Bavarian beer.
The Weißwurst is eaten without its skin.
Pair with: Weihenstephaner Hefe Weissbier 5.4% ABV, 14 IBU
