Weisswurst

{{Short description|Traditional Bavarian sausage}}

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{{lang|de|Weißwurst}} {{IPA|de|ˈvaɪsvʊɐ̯st||De-Weißwurst.ogg}}, literally 'white sausage'; {{langx|bar|Weißwuascht}}) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.{{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}}{{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}} 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.

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.{{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}} There is a saying that the sausages should not be allowed to hear the noon chime of the church bells.{{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 }} 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 colour-preserving nitrite is used in {{lang|de|Weißwurst}} preparation.

{{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.{{cite web |url=http://www.perob.com/munich-weisswurst |title=Weißwurst |access-date=14 October 2014 |work=Perob.com |archive-date=18 October 2014 |archive-url=https://web.archive.org/web/20141018074326/http://www.perob.com/munich-weisswurst |url-status=dead }} 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. 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, 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|Weißwurst}} is commonly served with a Bavarian sweet mustard ({{lang|de|Süßer Senf}}) and accompanied by {{lang|bar|Brezn}} (Bavarian pretzel—often spelled {{lang|de|Brezeln}} outside Bavaria) and {{lang|de|Weißbier}}.

{{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.{{Cite web |title=Der Weiẞwurstäquator |url=https://blog.esl-languages.com/ |url-status= |website=ESL Stories}}