2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Weisswurst is a traditional Bavarian meat delicacy, resembling the Bulgarian sausage, but with the difference that it has a specific white color.
The original Weisswursts shall not exceed 10 centimeters in length and shall not contain less than 75 per cent meat content.
Bavarian sausage tastes great, and the best part is that it is not difficult to prepare.
If you decide to make your own weisswurst, you will need two onions, one lemon peel, one pinch of cardamom, two pinches of ginger, five sprigs of fresh parsley, two tablespoons of cream, two eggs, two hundred and fifty grams of minced pork. seven hundred and fifty grams of minced beef, two pinches of salt and two pinches of black pepper.
In a large bowl, mix the two types of minced meat (beef and pork). Add parsley, ginger, cardamom, lemon peel, onion, pepper and salt. Mix the products well and leave them cold in the refrigerator for about two hours.
Then add the cream and well-beaten eggs. It is these products that are responsible for the white color characteristic of Weisswurst. Knead the products well again. Fill animal intestines with the resulting mixture.
Heat water in a saucepan. Dip the Bavarian sausages in it. It is important to know that the liquid should not be boiling. Let the Weisswurst stand there for about fifteen minutes.
Tradition in Bavaria dictates that this type of sausage be served still warm in a bowl, along with the water in which it is boiled. It is usually served with light beer, sweet mustard with mustard seeds and bretzel.
Weisswurst, due to the cream used to make it, is not a durable sausage. Can be stored in the refrigerator, but not more than a week.
Usually some of its otherwise incredible taste is lost. An interesting fact is that for the rest of Germany Weisswurst is just as unusual to eat as it is in Bulgaria.
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