Weisswurst: Difference between revisions
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[[File:Weisswursttopf Brezn Senf.jpg|right|thumb|''Weißwurst'' is brought to the table in a large bowl together with the cooking water.]] |
[[File:Weisswursttopf Brezn Senf.jpg|right|thumb|''Weißwurst'' is brought to the table in a large bowl together with the cooking water.]] |
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A '''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. |
A '''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. |
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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. 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=2008-01-09 |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. ''Weißwürste'' 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 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=2008-01-09 |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). |
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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 color-preserving [[Nitrite#Nitrite in food preservation and biochemistry|nitrite]] is used in Weisswurst preparation. |
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''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=2014-10-14 |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=2016-02-09 |title=How to eat Weisswurst |access-date=2019-05-01 |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"/> |
''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=2014-10-14 |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=2016-02-09 |title=How to eat Weisswurst |access-date=2019-05-01 |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 and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard. |
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''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"/> |
''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"/> |
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Revision as of 20:31, 14 January 2021
A Weisswurst (German Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally white sausage; Template:Lang-bar) 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 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 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.[1] 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).
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.
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.[2] 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.[1][3] 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,[3] or also to open it on one 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.[3]
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.
The Weißwurst was invented in 1857 at the Marienplatz in Munich.[citation needed] Despite this "mid-1800s invention," (a popular legend holds that its invention was an accident) Weißwürste can be found pictured in publications dating to the early 1800s.[citation needed]
See also
References
- ^ a b "How to eat Weisswurst". World Hum. Retrieved 2008-01-09.
- ^ "Weisswurst". Perob.com. Retrieved 2014-10-14.
- ^ a b c "How to eat Weisswurst". BBC.co.uk-H2G2. Archived from the original on 2016-02-09. Retrieved 2019-05-01.
External links
- Food from Bavaria published by the Bavarian Dept. for agriculture and forests
- The correct treatment of a Weißwurst - essay about preparing and eating Weißwurst properly (PDF file)
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
