Weißwurst
Template:Short description Template:Title language Template:More citations needed Template:Use dmy dates
Template:Lang (Template:IPA, literally 'white sausage'; Template:Langx; plural Template:Lang) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.<ref name=":0">Template:Cite web</ref><ref>Template:Cite web</ref> Then the mixture is stuffed into pork casings and separated into individual sausages measuring about Template:Convert in length and Template:Convert in diameter.
As they are not smoked or otherwise preserved they are very perishable. Template:Lang were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.<ref>Template:Cite web</ref> There is a saying that the sausages should not be allowed to hear the noon chime of the church bells.<ref name="WorldHum">Template:Cite web</ref> Even today, most Bavarians never eat Template:Lang after lunchtime (though it is perfectly acceptable to have a lunch consisting of Template:Lang).
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 Template:Lang preparation.
Template:Lang 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.<ref name="Perobweißwurst">Template:Cite web</ref> Ways of eating Template:Lang include the traditional way, called Template:Lang (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.<ref name="WorldHum"/> 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,<ref name="WorldHum" /> 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.
Template:Lang is commonly served with a Bavarian sweet mustard (Template:Lang) and accompanied by Template:Lang (Bavarian pretzel—often spelled Template:Lang outside Bavaria) and Template:Langlink.<ref name=":0" />
Template:Lang, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Template:Langlink (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.<ref>Template:Cite web</ref>
See also
References
External links
- Food from Bavaria published by the Bavarian Dept. for agriculture and forests
- The correct treatment of a Template:Lang - essay about preparing and eating Template:Lang properly (PDF file)