Friday, November 07, 2008

Munich Weißwurst

This sausage is so Munich. It was invented in 1857 in the heart of Munich (Marienplatz) and this important event is still announced at the entrance of the restaurant.

White sausage is made of veal meat, pork rind, herbs and it is eaten with a pretzel, sweet mustard and white beer. This combination simply screams Munich! It has been included in the Bavarian law of protected food where every single detail about the sausage has been specified. One of them is that the veal meat content has to be at least 51%.

Special thing about this sausage is that it is not boiled but rather steeped in hot water for about 15 minutes. If the water would boil, the skin (pork intestine) would break, the taste would get spoiled and it would also be very hard to peel the rest of the skin. The skin is not eaten.

Munich and Bavaria are very proud of its sausage, it has a very high status in this region. In the rest of Germany, not so much. One day I was in a store and I found this:

It is a tool to pick up the sausage from the hot water. The official name "White Sausage lifter". It is made of stainless steel and costs about 20 euros. No I did not buy it. A booklet called "Saving the skin of the White Sausage" comes with it explaining every single detail about the white sausage. That's a privilege of being a sausage with origin in the heart of Munich.

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