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{{Short description|Traditional Bavarian sausage}}
{{DISPLAYTITLE:{{lang|de|Weisswurst|nocat=y}}}}
{{More citations needed|date=March 2021}}
{{Use dmy dates|date=September 2021}}
{{Use dmy dates|date=September 2021}}
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[[File:Weißwurst-1.jpg|right|thumb|Traditional {{lang|de|Weißwurst}}-meal, served with sweet mustard ({{lang|de|Senf}}) and a soft [[pretzel]]]]
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{{Short description|Traditional Bavarian sausage}}
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[[File:Weisswursttopf Brezn Senf.jpg|thumb|{{lang|de|Weißwurst}} is brought to the table in a large bowl together with the cooking water.]]
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[[File:Weißwurst-1.jpg|right|thumb|Traditional Weisswurst meal, served with sweet mustard (senf) and a soft [[pretzel]]]]
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'''{{lang|de|Weißwurst}}''' {{IPA|de|ˈvaɪsvʊɐ̯st||De-Weißwurst.ogg}}, literally 'white sausage'; {{langx|bar|Weißwuascht}}) is a traditional [[Bavaria]]n [[sausage]] made from minced [[veal]] and [[pork]] [[back fat]]. It is usually flavored with [[parsley]], [[lemon]], [[Mace (spice)|mace]], [[onion]]s, [[ginger]] and [[cardamom]], although there are some variations.<ref name=":0">{{Cite web |title=How To Eat Weisswurst |url=https://recipes.net/articles/how-to-eat-weisswurst/ |access-date=2024-03-20 |website=Recipes.net |language=en}}</ref><ref>{{Cite web |date=2023-11-23 |title=Weisswurst German Sausage - Bish Bash Bangers |url=https://bishbashbangers.com/weisswurst-german-sausage/ |access-date=2024-03-20 |website=bishbashbangers.com |language=en-US}}</ref> Then the mixture is stuffed into pork casings and separated into individual sausages measuring about {{convert|10|to(-)|12|cm|frac=8|abbr=off}} in length and {{convert|3|-|4|cm|frac=8|abbr=on}} in thickness.
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[[File:Weisswursttopf Brezn Senf.jpg|thumb|''Weißwurst'' is brought to the table in a large bowl together with the cooking water.]]{{More citations needed|date=March 2021}}

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weisswurst are dElIcAtEA '''Weisswurst''' ([[German language|German]] ''Weißwurst'' {{IPA-de|ˈvaɪsvʊɐ̯st||De-Weißwurst.ogg}}, literally ''white sausage''; {{lang-bar|Weißwuascht}}) is a traditional [[Bavaria]]n [[sausage]] made from minced [[veal]] and [[pork]] [[back bacon]]. It is usually flavored with [[parsley]], [[lemon]], [[Mace (spice)|mace]], [[onion]]s, [[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 not smoked or otherwise preserved they are very perishable. ''Weißwürste'' were traditionally 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 bell]]s.<ref name="WorldHum">{{cite web |url=http://www.worldhum.com/how_to/item/eat_weisswurst_in_munich_20070626/ |title=How to eat Weisswurst |access-date=9 January 2008 |work=World Hum }}</ref> Even today, most Bavarians never eat ''Weißwürste'' after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürste at, say, half past one).
As they are not smoked or otherwise preserved they are very perishable. {{lang|de|Weißwürste}} were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.<ref>{{Cite web |last=Dietz |first=Christie |date=2015-05-05 |title=The Ultimate Guide to German Sausages #2: Weisswurst |url=https://www.asausagehastwo.com/german-sausage-guide-weisswurst/ |access-date=2024-03-20 |website=A Sausage Has Two |language=en-GB}}</ref> There is a saying that the sausages should not be allowed to hear the noon chime of the [[church bell]]s.<ref name="WorldHum">{{cite web |url=http://www.worldhum.com/how_to/item/eat_weisswurst_in_munich_20070626/ |title=How to eat Weißwurst |access-date=9 January 2008 |work=World Hum }}</ref> Even today, most Bavarians never eat {{lang|de|Weißwürste}} after lunchtime (though it is perfectly acceptable to have a lunch consisting of {{lang|de|Weißwürste}}).


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#Nitrite in food preservation and biochemistry|nitrite]] is used in Weisswurst preparation.
The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no colour-preserving [[nitrite#Nitrite in food preservation and biochemistry|nitrite]] is used in {{lang|de|Weißwurst}} preparation.


''Weißwürste'' are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.<ref name="Perobweisswurst">{{cite web |url=http://www.perob.com/munich-weisswurst |title=Weisswurst |access-date=14 October 2014 |work=Perob.com }}</ref> Ways of eating ''Weißwurst'' include the traditional way, called ''zuzeln'' (Bavarian for sucking), in which each end of the sausage is cut or bitten open, after which the meat is sucked out from the skin.<ref name="WorldHum"/><ref name="BBCHowToWeisswurst">{{cite web |url=http://h2g2.com/edited_entry/A412534 |archive-url=https://web.archive.org/web/20160209092654/http://h2g2.com/edited_entry/A412534 |url-status=dead |archive-date=9 February 2016 |title=How to eat Weisswurst |access-date=1 May 2019 |work=BBC.co.uk-H2G2 }}</ref> Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork,<ref name="BBCHowToWeisswurst"/> or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.
{{lang|de|Weißwürste}} are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.<ref name="Perobweißwurst">{{cite web |url=http://www.perob.com/munich-weisswurst |title=Weißwurst |access-date=14 October 2014 |work=Perob.com }}</ref> Ways of eating {{lang|de|Weißwurst}} include the traditional way, called {{lang|de|zuzeln}} (Bavarian for sucking), in which each end of the sausage is cut or bitten open, after which the meat is sucked out from the skin.<ref name="WorldHum"/> Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork,<ref name="WorldHum" /> or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.


''Weißwurst'' is commonly served with a Bavarian sweet [[Mustard (condiment)|mustard]] (''Süßer Senf'') and accompanied by Brezn (Bavarian ''[[Pretzel]]''—often spelled ''Brezeln'' outside Bavaria) and ''[[Weißbier]]''.<ref name="BBCHowToWeisswurst"/>
{{lang|de|Weißwurst}} is commonly served with a Bavarian sweet [[mustard (condiment)|mustard]] ({{lang|de|Süßer Senf}}) and accompanied by {{lang|bar|Brezn}} (Bavarian [[pretzel]]—often spelled {{lang|de|Brezeln}} outside Bavaria) and {{lang|de|[[Weißbier]]}}.<ref name=":0" />


''Weißwurst'', whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, ''[[Weißwurstäquator]]'' (literally, white sausage equator), that delineates a cultural boundary separating other linguistic and cultural areas from [[Southern Germany]].
{{lang|de|Weißwurst}}, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, {{lang|de|[[Weißwurstäquator]]}} (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from [[Southern Germany]].<ref>{{Cite web |title=Der Weiẞwurstäquator |url=https://blog.esl-languages.com/ |url-status= |website=ESL Stories}}</ref>


== See also ==
==See also==
{{portal|Food}}
{{portal|Food}}
* [[Bockwurst]]
* {{lang|de|[[Bockwurst]]}}
* [[Brühwurst]]
* {{lang|de|[[Brühwurst]]}}
* [[List of veal dishes]]
* [[List of veal dishes]]
* [[White hot]]
* [[White hot]]
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{{Reflist}}
{{Reflist}}


== External links ==
==External links==
{{Commons category}}
{{Commons category}}
* [https://web.archive.org/web/20070927004610/http://www.food-from-bavaria.de/de/reg_spez/einzelprodukt.php?an=62&display_lang=en Food from Bavaria] published by the ''Bavarian Dept. for agriculture and forests''
* [https://web.archive.org/web/20070927004610/http://www.food-from-bavaria.de/de/reg_spez/einzelprodukt.php?an=62&display_lang=en Food from Bavaria] published by the ''Bavarian Dept. for agriculture and forests''

Latest revision as of 22:48, 29 October 2024

Traditional Weißwurst-meal, served with sweet mustard (Senf) and a soft pretzel
Weißwurst is brought to the table in a large bowl together with the cooking water.

Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.[1][2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3+7⁄8–4+3⁄4 inches) in length and 3–4 cm (1+1⁄8–1+5⁄8 in) in thickness.

As they are not smoked or otherwise preserved they are very perishable. Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.[3] There is a saying that the sausages should not be allowed to hear the noon chime of the church bells.[4] Even today, most Bavarians never eat Weißwürste after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürste).

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

Weißwürste are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.[5] Ways of eating Weißwurst include the traditional way, called zuzeln (Bavarian for sucking), in which each end of the sausage is cut or bitten open, after which the meat is sucked out from the skin.[4] Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork,[4] or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.

Weißwurst is commonly served with a Bavarian sweet mustard (Süßer Senf) and accompanied by Brezn (Bavarian pretzel—often spelled Brezeln outside Bavaria) and Weißbier.[1]

Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Weißwurstäquator (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.[6]

See also

[edit]

References

[edit]
  1. ^ a b "How To Eat Weisswurst". Recipes.net. Retrieved 20 March 2024.
  2. ^ "Weisswurst German Sausage - Bish Bash Bangers". bishbashbangers.com. 23 November 2023. Retrieved 20 March 2024.
  3. ^ Dietz, Christie (5 May 2015). "The Ultimate Guide to German Sausages #2: Weisswurst". A Sausage Has Two. Retrieved 20 March 2024.
  4. ^ a b c "How to eat Weißwurst". World Hum. Retrieved 9 January 2008.
  5. ^ "Weißwurst". Perob.com. Retrieved 14 October 2014.
  6. ^ "Der Weiẞwurstäquator". ESL Stories.
[edit]
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