Weisswurst

A Traditional Bavarian Sausage

• A sausage that is almost white in color
• Made from veal and pork, and seasoned with bacon, onions, salt pepper, and lemon-powder.
• It is smooth and slightly pasty
• It is to be eaten warm, not hot

• Rules for eating the Weisswurst

1. Never to be eaten with fork and knife but instead cut in half and eaten with hands 
2. Only to be eaten with a roll or a pretzel 
3. Not to be eaten after 12:00PM because in the 1800's you ate it quickly due to no way to preserve the sausage

• 10 FT Hog casings
• 1.75 lb pork shoulder
• 1.75 lb veal shoulder
• 1.5 lb pork fat
• .75 cup nonfat dry milk
• Salt
• Onion Powder
• White Pepper
• Mace
• Ginger
• Lemon Zest
• Parsley

http://www.germanfoodguide.com/bayern.cfm#bayerncooking
Image from:
http://en.wikipedia.org/wiki/Weisswurst