German: Weißwurst pronounced as /de/, literally 'white sausage'; Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.[1] [2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10to(-) in length and 3- in thickness.
As they are not smoked or otherwise preserved they are very perishable. German: Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.[3] There is a saying that the sausages should not be allowed to hear the noon chime of the church bells.[4] Even today, most Bavarians never eat German: Weißwürste after lunchtime (though it is perfectly acceptable to have a lunch consisting of German: 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 German: Weißwurst preparation.
German: 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.[5] Ways of eating German: Weißwurst include the traditional way, called German: 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.[4] 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.
German: Weißwurst is commonly served with a Bavarian sweet mustard (German: Süßer Senf) and accompanied by Brezn (Bavarian pretzel—often spelled German: Brezeln outside Bavaria) and German: [[Weißbier]].
German: Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, German: [[Weißwurstäquator]] (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.[6]