Cooking Corner 13 | 4 Options how to eat “Bavarian White Sausage”
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(1) Der Schäler (The Peeler) 2:53
(2) Die Banane (The Banana) 3:13
(3) Der Schaber (The Scraper) 3:33
(4) Der Zuzler (The Sucker) 3:54
#CookingCorner #Weißwurst #Bayern
The Weißwurst (White sausage) is a Bavarian specialty, most notably the Munich Weißwurst. Eating it seems to be a science on its own. Fortunately, you won’t make a fool of yourself when choosing one of these methods.
The Münchner Weißwurst belongs as much to the Oktoberfest as beer. It is a scalded sausage made of veal, pork, and spices such as parsley, pepper, lemon powder, mace, onions, ginger, and cardamom.

Traditionally, you are having a Weißwurst with sweet mustard, a pretzel (Bretzel), and, of course, a glass of beer. But how do you eat this traditional dish properly? First of all, you shouldn’t slice it like an ordinary sausage. Usually, the sausage casing of Weißwürste is quite tough and not meant for consumption. Instead, you have to suck the meat out of the casing. If you cannot warm up to this habit, you can also cut the casing and peel the sausage or scrap the meat off. The video shows how it works.

► JAKE ☼

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