Weisswurst

Weisswurst, or Weißwurst, is a traditional Bavarian sausage made from minced veal and pork back bacon, seasoned with parsley, onions, lemon zest, and spices such as mace, cardamom, and white pepper. The mixture is formed into pale, ivory-colored links and is not cured or smoked, which gives the sausage its characteristic light appearance. The casing is usually natural pork.

Originating in Munich in the 19th century, Weisswurst is closely associated with Bavarian cuisine. The exact origins are not definitively documented, but the dish is widely regarded as a Munich specialty and a staple of regional culinary tradition.

Preparation and serving: The sausages are gently poached in water just below boiling, at about 70–80°C, for around 15 minutes. They are typically served hot, often in a bowl of warm water to keep them from cooling, and eaten promptly. A customary accompaniment is a soft pretzel (Brezn) and a sweet mustard known as Weißwurstsenf. They are traditionally consumed before noon as part of a Weißwurstfrühstück, or white sausage breakfast.

Variations and etiquette: Spice blends vary by maker and region, with some recipes incorporating marjoram. The casing is usually peeled away before eating, and the meat is typically cut or bitten off with a fork. Weisswurst is commonly enjoyed with beer or other light beverages.

Storage and safety: Because Weisswurst is not cured, it should be refrigerated and eaten within a short period after cooking, typically the same day or per vendor guidance.