Editing Weisswurst (section)

{{Short description|Traditional Bavarian sausage}}
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{{More citations needed|date=March 2021}}
{{Use dmy dates|date=September 2021}}
[[File:Weißwurst-1.jpg|right|thumb|Traditional {{lang|de|Weißwurst}}-meal, served with sweet mustard ({{lang|de|Senf}}) and a soft [[pretzel]]]]
[[File:Weisswursttopf Brezn Senf.jpg|thumb|{{lang|de|Weißwurst}} is brought to the table in a large bowl together with the cooking water.]]
'''{{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]] [[fatback]]. 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.

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 colour-preserving [[nitrite#Nitrite in food preservation and biochemistry|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.<ref name="Perobweißwurst">{{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 }}</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.

{{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" />

{{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>