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{{#invoke:Lang|lang}} {{#invoke:IPA|main}}, literally 'white sausage'; Template:Langx) 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.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Then the mixture is stuffed into pork casings and separated into individual sausages measuring about Template:Convert in length and Template:Convert in thickness.
As they are not smoked or otherwise preserved they are very perishable. {{#invoke:Lang|lang}} were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> There is a saying that the sausages should not be allowed to hear the noon chime of the church bells.<ref name="WorldHum">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Even today, most Bavarians never eat {{#invoke:Lang|lang}} after lunchtime (though it is perfectly acceptable to have a lunch consisting of {{#invoke:Lang|lang}}).
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 {{#invoke:Lang|lang}} preparation.
{{#invoke:Lang|lang}} 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">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Ways of eating {{#invoke:Lang|lang}} include the traditional way, called {{#invoke:Lang|lang}} (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.
{{#invoke:Lang|lang}} is commonly served with a Bavarian sweet mustard ({{#invoke:Lang|lang}}) and accompanied by {{#invoke:Lang|lang}} (Bavarian pretzel—often spelled {{#invoke:Lang|lang}} outside Bavaria) and {{#invoke:Lang|lang}}.<ref name=":0" />
{{#invoke:Lang|lang}}, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, {{#invoke:Lang|lang}} (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See alsoEdit
- {{#invoke:Lang|lang}}
- {{#invoke:Lang|lang}}
- List of veal dishes
- White hot
ReferencesEdit
External linksEdit
- 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)