Weisswurst
A traditional Bavarian sausage made from minced veal and pork back bacon. It is usually seasoned with parsley, lemon, mace, onions, ginger, and cardamom. Best served boiled and with sweet mustard and a pretzel.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Weisswurst, meaning 'white sausage,' is a Bavarian specialty said to have originated in Munich on February 22, 1857. The story goes that Sepp Moser, a butcher at 'Zum ewigen Licht' inn, ran out of sheep casings and used pork casings instead, resulting in the thicker, more delicate sausage we know today.
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Weisswurst is deeply ingrained in Bavarian culture, often enjoyed as a traditional breakfast or mid-morning snack (Brotzeit). It represents a sense of regional pride and culinary heritage.
Breakfast Sausage
Traditionally, Weisswurst is eaten before noon. There's a Bavarian saying that the sausage should not 'hear the midday bells,' implying it should be consumed fresh in the morning.
Eating Etiquette
There are specific ways to eat Weisswurst. The traditional method involves 'zuzeln' (sucking) the sausage meat out of the skin, although it's becoming more common to peel the skin off with a knife and fork.
Accompaniments
Weisswurst is almost always served with sweet mustard (süßer Senf) and a pretzel (Brezel). These accompaniments complement the sausage's mild flavor with sweetness and a slightly salty, chewy texture.
Bavarian Beer Culture
Weisswurst is often enjoyed with a Weizenbier (wheat beer), creating a classic Bavarian pairing that showcases the region's culinary and brewing traditions.
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Weisswurst is characterized by its mild, subtly spiced flavor profile. It's not aggressively seasoned, allowing the delicate veal and bacon flavors to shine.
The dominant flavors are derived from the high-quality veal and pork back bacon, seasoned with a harmonious blend of parsley, lemon zest, mace, onions, ginger, and cardamom. These spices add a subtle warmth and aromatic complexity without overpowering the natural sweetness of the meat. The poaching process further enhances the delicate texture and subtle flavors.
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Proper Heating
Never boil Weisswurst! Instead, gently heat them in hot water (around 170°F or 77°C) for about 10-15 minutes. Boiling will cause the sausage to burst and lose its flavor and texture.
Freshness Matters
Weisswurst is best enjoyed as fresh as possible. Purchase them from a reputable butcher or store and consume them within a day or two for optimal flavor.
Sweet Mustard
Use authentic Bavarian sweet mustard (süßer Senf). This mustard is sweeter and milder than other varieties and is essential for the traditional Weisswurst experience.
Pretzel Quality
A good quality, soft Bavarian pretzel is a must. The slightly salty and chewy texture of the pretzel complements the delicate flavors of the sausage and mustard.
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