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Münchner Weiβwurst Munich’S White Sausage

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Münchner Weiβwurst Munich’S White Sausage Eurotalia - 2019 Münchner Weiβwurst Munich’s white sausage BAVARIA Preparation: o Heat some water in a saucepan; it cannot exceed 75°C because the sausages would burst. Put the sausages 10 minutes inside then serve directly with some Bavarian sweet mustard and a pretzel. A white beer (Weizenbier or Weiβbier) is welcome with this real Bavarian breakfast! Photograph credit : Bavaria.by https://www.bavaria.by/experiences/food-drink/bavarian-specialties/muenchner-weisswurst-or-white-sausage/ Always proposed in pairs the Weiβwürste are always sold by the piece. When you ask a butcher it is not recommended to order “two pairs of white sausages” but “four white sausages” instead because if you do you are very likely to be seen as a Prussian by all the people there. No matter where do the German tourists come from, Prussia begins past the White Sausage Equator. White sausages have to be eaten fresh-made in the morning often from ten o’clock and absolutely before the clock strikes twelve. You should not eat the peel because it is pretty thick and does not have any real good taste. Different manners exist to eat it: Cut the peel lengthwise and remove it Draw a cross with the knife on an edge and peel the sausage like a banana Eurotalia - 2019 The traditional method (zuzeln = “to suck” in the Bavarian dialect) consists in dipping the sausage in the mustard, taking it to your mouth and sucking the flesh that is inside. In a more elegant way you can also cut the sausage in half lengthwise with your cutlery and thus remove the peel in two times. That sausage was unintentionally invented by Sepp MOSER, an innkeeper-butcher from the inn “Zum ewigen Licht Gasthaus” on Marienplatz in Munich. On the 22nd February 1857 his guests ordered some Bratwürste and he found out that he had bought no veal bowels but pork bowels, bigger and thicker. He was afraid the peel could burst in the pan therefore he chose to cook the sausages in a hot but not boiling water and served his new invention to his guests. It became famous and thus the Weiβwurst was born. Munich’s white sausage is made of veal meat (50%), pork back ribs (25%) and crushed ice (25%) – you put it into sausages in order to create a more homogeneous and fine preparation and prevent the meat from cooking in the machine. They also contain for the taste some parsley, mace, ground clove, lemon peel and sometimes ginger and cardamom, with onions and salt. The good-looking white colour is due to the cooking salt used in the making – and not nitrate salt like for other processed meats. Nobody prepares its own white sausages, you buy it at a butcher’s or in a supermarket, though the quality is bound to be inferior in the latter case. To go further: PELTEY, S., (2006) Saucisse blanche à la munichoise. Saint-Etienne : AllemagnOmaX [online]. Available from : https://www.allemagne-au- max.com/fr1047--saucisse-blanche-yy-la-munichoise-my%BCnchner- weiy%9Fwurst.html [Accessed 30th June 2019] (French) Klas’ Kitchen (2019) All about Weisswurst – white sausage from Bavaria! A German Recipes by klaskitchen.com. Youtube : German Recipes [online]. Available from : https://www.youtube.com/watch?v=03B3YjRyB9w [Accessed 29th June 2019] (English) Mehr/Wert (2018) Weiβwurst : Vom Metzger oder vom Aldi ? | mehr/wert. Youtube : Bayerischer Rundfunk [online]. Available from : https://www.youtube.com/watch?v=qdG7qbj0aXE [Accessed 29th June 2019] (German) Eurotalia - 2019 METZGER, C. (2000) L’Allemagne se met à table (original German version: Culinaria. Deutsche Spezialitäten, 1999). Cologne : Könemann Verlagsgesellschaft mbH. (French) MONLLOR, S., (2018) Weisswurst ; la saucisse blanche typique de Munich (Cuisine bavaroise). Castelnaudry : IDEOZ Voyages [online]. Available from : https://voyages.ideoz.fr/weisswurst-saucisse-blanche-de-munich-produit- allemand-cuisine-allemande/ [Accessed 30th June 2019] (French) SCHRAUDOLPH, M., (2018) Weiβwurst kochen – so geht es richtig!. Germany : Tippscout.de [online]. Available from : https://www.tippscout.de/weisswurst-kochen_tipp_616.html [Accessed 30th June 2019] (German) Schwaben und Altbayern (2018) Weiβwurst : In Baindlkirch geht’s um die Wurst | Schwaben und Altbayern | BR. Youtube : Bayerischer Rundfunk [online]. Available from : https://www.youtube.com/watch?v=vzJVLPyHCHs [Accessed 29th June 2019] (German) SCHWARZ, T., (no date) Weiβwürste kochen – Weiβwurst zuzeln, essen. Dachau : Bayerische-spezialitaeten.net [online]. Available from : https://www.bayerische-spezialitaeten.net/schmankerl/weisswuerste- kochen.php [Accessed 29th June 2019] (German) ЛАЗАРЕНКО, В., (2019) Баварская кухня для начинающих. 34travel.me [online]. Available from : https://34travel.me/post/bavarskaya-kuhnya [Accessed 30th June 2019] (Russian) .
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