2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Weisswurst is a traditional Bavarian sausage that gets its name from its pale appearance. It is prepared from pork and beef, which are strongly seasoned with parsley, onion, bacon, lemon juice, salt and pepper. This type of sausage has become the most popular culinary specialty in Bavaria, thanks to the famous Oktoberfest. Due to its incredible taste, Weisswurst is no longer a specialty of Bavarian chefs, but has entered the menu of many nations.
There are a few specific points that everyone should consider before starting to prepare this type of white sausage. The first is that the meat must be exactly 85 percent of the sausage content in order for it to acquire the necessary taste and tenderness.
Also, the other subtle point for the delicious Weisswurst is that the pork should be in larger quantities than the beef. The ratio should be three to one in favor of pork. This is also done in order to increase the fragility of the sausage.
Always use fresh parsley when making weisswurst. The recipe allows it to be used dried, but to achieve the original taste of sausage, it is good to add fresh spices. The same goes for lemon juice. Better a poor horse than no horse at all.
If you want not only to cook, but also to serve Weisswurst in the traditional Bavarian way, serve the sausage in a deep plate, together with the water in which it is boiling. Served with sweet Bavarian mustard, fresh soft pretzels and Bavarian beer.
Weisswurst can be baked in the oven and microwave, but in these cases the taste is very different because the meat itself dries.
Weisswurst will be 159 years old. It was established in Munich on February 22, 1857 by the butcher Joseph Moser. In fact, the sausage was created by mistake. While also rushing to prepare the traditional bratwurst for his clients, Moser forgot to put all the ingredients in the specific sequence.
His customers were in a hurry and he put it all together. He boiled the sausage because he thought that if he put it on the grill, it would crack. To Moser's surprise, everyone really liked the new specialty. This is how the Weisswurst came into the world, for which millions of people today are grateful to the Bavarian butcher.
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