Cooking Bavarian sausages. Munich sausages and Bavarian sausages

Bavarian sausages or white sausages are a wonderful beer snack.
Sausages are called white (due to their natural color without dyes), or in German Weisswurst (actually - Weisswurst), Bavarian (they were born in this region), Munich (they were first cooked in this city).
Germany is famous for fragrant, hearty and mouth-watering sausages.

Weisswursts are considered to be the most delicious - white Munich sausages.

Made from a mixture of minced veal and pork (3 to 1), seasoned with spices and herbs, rammed into a natural casing (pork intestine), Munich sausages are incredibly tasty.

They are loved not only by those who drink beer, but also by those who prefer to do without it, because these sausages smell amazing and have an excellent taste.

Bavarian sausages are known all over the world, but you don't have to go to Bavaria to try them.

There is a simple recipe for Bavarian sausages at home.

This appetizing dish is prepared from minced veal, lard, lemon zest, meat from the head of a calf, herbs, onions, peppers and other spices. Crushed ice is also added to the stuffing to give the filling splendor.

The following are considered ideal proportions: 51% - veal in the form of minced meat, pork fat - 30%, water - 5%, calf head meat - 10%.

Standard length of sausages: 15 cm, diameter - 3 cm. This means that not all pork intestines are suitable for cooking these sausages. Such specific parameters are related to the standards of pig intestines on pig farms near Munich.

WHITE BAVARIAN SAUSAGE RECIPE

Products:

1. Veal - 600 gr.

2. Pork - 300 gr.

3. Pork fat - 400 gr.

4. Salt - 1 teaspoon

5. Black pepper - 1/2 teaspoon

6. Chopped cardamom - 1/2 teaspoon

7. Ice - 300 gr.

8. Dried lemon zest - 1/2 teaspoon

9. Parsley - 50 gr.

10. Pork skin - 100 gr.

11. Onion - 100 gr.

12. Cleaned pork belly

How to cook Bavarian sausages:

1. Boil the pork skin and onion, then pass everything through a meat grinder or chop in a food processor.
2. Let's skip the meat (veal and pork) through a meat grinder along with 150 grams of ice.
3. Grind pork fat separately.
4. Mix lard, minced meat, parsley, zest, spices and the remaining half of the ice in a deep bowl.
5. Fill the pork belly with minced meat.
6. Cook sausages in hot, but not boiling water for 15-20 minutes. Then cool the sausages in cold water. You can also fry sausages on the grill, after greasing them with adjika.

HOME-MADE MUNICH SAUSAGE RECIPE

Ingredients:

1. Veal (3 parts) - 750 g

2. Pork (1 part) - 250 g

3. Parsley

4. Egg white - 1 pc.

5. Lemon zest - from half a lemon

6. Pork fat - 250 g (you can take both raw and boiled lard)

7. Onion - to taste (a little)

8. Salt and white pepper to taste (you can add nutmeg, cardamom or grated ginger)

9. Crushed ice - 150 g

10. Cleaned pork intestines

Preparation of Bavarian sausages:

1. Beat veal and pork in a creamy state with meat hammers.

2. Gently stir in the protein, zest, finely chopped onion and spices.

3. Add crushed ice and chopped parsley.

4. We stuff the intestines tightly.

5. Cook in hot water for 15 minutes.

Sausages can also be cooked in a double boiler.

Those who bought the semi-finished product "White (Bavarian) sausages" can be recommended to try fried sausages. Before frying on the grill, sausages can be greased with adjika. And you can pour beer on them.

How to fry Bavarian sausages in a pan: pour half a glass of water with a spoonful of vegetable oil into a heated pan, put the sausages. Simmer covered for 5 minutes on each side. Then fry the sausages on all sides for about 7 more minutes, removing the lid and reducing the heat.

How to bake Bavarian sausages in the oven: sausages are fried on a greased grate for about 20 minutes. To prevent dripping fat from staining the oven, place a baking sheet with water under the grate.

How to Grill White Sausages: Grilled sausages need to be turned over constantly. The grate must be oiled. Just 15-20 minutes - and delicious ruddy sausages are ready!

You can boil sausages until half cooked at home, and in nature send them to the grill until golden brown.

But open fire is not suitable for Munich sausages.

HOW TO SERVE AND WHAT TO EAT WITH BAVARIAN SAUSAGES

• Weisswursts are usually eaten for breakfast.
• This is due to the fact that in the distant times of the creation of white sausages it was impossible to store them for a long time.
• Therefore, sausages that "survived" until dinner, and even more so until the evening, were already considered, so to speak, unsafe.
• Appetizing white sausages are served with beer, mustard and a delicious salted pretzel. Mustard is smeared on a sausage, a pretzel is eaten.
• If you like fried sausages, then you can taste them with cabbage, potato salad or the same mustard.
• According to a long tradition, Bavarian sausages are served in a special three-legged pot.
• In the very one where they were boiled in hot salted water (boiling water is not suitable for them).
• Weisswursts are caught with special tongs.
• At home, it is customary to eat sausages with your hands, sucking the minced meat out of the shell.
• But in an institution (or just for those who do not like to eat with their hands), the sausages are carefully cut into portioned pieces and decorously freed from the casing.
• Then spread with mustard - and eat!

Bavarian sausages are otherwise called white sausages, since there are no food colors in the minced meat. For the first time, such sausages were prepared in Bavaria, and they became ...

Bavarian sausages: composition and recipes

By Masterweb

Bavarian sausages are otherwise called white sausages, since there are no food colors in the minced meat. For the first time, such sausages were prepared in Bavaria, and they became a favorite German snack for beer. But it is not necessary to consume a foamy drink to enjoy the taste of white sausages, they can also be served for dinner with side dishes. In this article we will describe several recipes for making Bavarian sausages. The composition will be described two, and the methods of preparation - as many as four. Choose the one you like best!

Composition of Bavarian sausages

Germany is famous for its fragrant and incredibly tasty sausages. Traditionally, Bavarian sausages are made from a mixture of veal and pork with the addition of lemon zest and various seasonings. Many will be surprised by the presence of crushed ice in the ingredients. It is necessary in order for the final sausage product to turn out lush.

The ideal composition of the described sausages is as follows:

• 50% veal meat;
• 10% meat from the head of a calf;
• 30% pork fat;
• 5% water;
• the rest is seasonings, zest.

It is also necessary to observe the standard sizes of Bavarian sausages. They should be about 15 centimeters long and 3 centimeters in diameter. This means that not all purchased pig intestines will be suitable for the natural casing of products.

By observing these composition proportions and sizes, you can cook real German sausages.

Next, we provide for consideration two recipes for making sausages. Traditionally, sausages are prepared in the form of semi-finished products, and they are brought to readiness immediately before serving. In the further content of the article, you can familiarize yourself with the methods of preparing Bavarian sausages.

The first semi-finished recipe

To prepare sausages you will need:

• 600 grams of veal meat (there are 100 grams of them from the head, but if this is not the case, we will get by with meat from any part of the carcass);
• 400 grams of lard (if you don’t like it, then just take fatty pork);
• 200 grams of ice;
• 100 grams of pork skin;
• half a teaspoon of lemon zest;
• half an onion;
• parsley;
• pig intestines;
• salt.

First you will need to boil the pork skin until cooked, in this broth the onion is boiled further. We will not use the skin itself in cooking.

We pass boiled onions, veal, half of chopped ice through a meat grinder.

Separately, you need to scroll lard or fatty pork with the second half of ice, parsley.

Put the semi-finished product in the freezer if you are not going to cook right away.

The second semi-finished product recipe

This recipe for making Bavarian sausages in Germany is used by housewives at home. The composition is slightly different from the traditional one, but the taste does not suffer at all. Some people prefer products prepared according to the first recipe, while others prefer a slightly modified one. We recommend trying both.

Ingredients for homemade sausages:

• 750 grams of veal meat;
• 250 grams of pork and the same amount of lard;
• half a lemon - only the zest;
• protein of one egg;
• bulb;
• 150 grams of ice;
• salt and white pepper to taste;
• cardamom, nutmeg - to taste;
• a little parsley;
• pork intestines of a suitable size.

Salo must be cut into small pieces, about half a centimeter in diameter. To make it easier to do, freeze it a little before cooking.

Meat - both pork and veal - must be brought to a puree state with a hammer for beating. The process is laborious, but still do not use other options for grinding - a meat grinder or a blender, the meat must be beaten off so that the fibers remain.

Mix minced meat and lard, add zest, protein, finely chopped onion and parsley, salt and season. Next, crush the ice, stir into the minced meat and quickly fill the intestines, tying them every 15 centimeters.

Put the sausages in the freezer until the cooking process.

How to cook white sausages?

This method will appeal to lovers of boiled sausage. With this preparation, Bavarian sausages will turn out exactly white.

Put a small pot of water on the gas, bring to a boil, do not add salt. Add frozen or stuffed sausages, bring to a boil, reduce heat to a minimum, cook for about 15 minutes.

In order for the skin to be well cleaned, you can cool the sausages in cold water after cooking. Next, simply heat them up in the broth in which they were cooked.

How to bake Bavarian sausages in the oven?

This option for cooking sausages is very remarkable in that the dish will turn out juicy, with a beautiful crust. To get rid of excess fat, you need to use not a baking sheet, but a frying grate.

It is worth considering that during cooking, the fat will drip, bake, burn and smell bad. To avoid this, place a deep baking sheet filled with a small amount of water at the bottom of the oven.

How to bake Bavarian sausages in the oven? There is nothing simpler than this option. Preheat the oven to 200 ˚C, place the sausages with a small distance from each other on a greased grate (if you like fatter, then on a baking sheet).

Sausages are cooked on the grill for 20 minutes. The same amount is on the leaf, only after 10 minutes the sausages need to be turned over so that the crust is golden on both sides.

Fried sausages

Bavarian sausages in a pan are somewhat more difficult to cook than in the oven. First you need to put the semi-finished products in the pan, pour half a glass of water, add a little sunflower oil. Fire to the max. Close the lid, cook for 5 minutes. Then turn the sausages over and cook for another 5 minutes.

Next, the lid must be removed, if the water has not boiled away, wait until this happens. Turn down heat, add some oil. How long to fry Bavarian sausages after the water has evaporated? On both sides for about 7 minutes, look at the crust.

Grilled sausages

An amazing option for an outdoor lunch! Bavarian smoky sausages are incredibly delicious!

Grease the grate with oil, lay out the sausages. Fry on the grill, steadily turning the grate so that the fat does not drain, but melts and soaks into the minced meat. The whole preparation will take no more than 20 minutes, which is much faster than shish kebab from pieces of meat!

How to eat sausages?

There is a tradition of eating Bavarian sausages. They are served with beer or with a side dish, but always with mustard and salted pretzels! They eat sausages with their hands. If you do not want to get dirty, then cut the product into pieces, and remove the skin. Apply mustard to each piece. If you still decide to eat traditionally, then do not try to bite through the shell, they do not eat it, just suck out the minced meat!

Bavarian sausages are a great option for a hearty breakfast or lunch. You can serve them with mashed potatoes, vegetable salad or just with bread. During gatherings with friends, serve homemade sausages cooked according to a traditional Bavarian recipe with a glass of foam!

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Today we will tell you about a wonderful beer snack - Bavarian sausages! They are loved by those who love beer, and those who prefer to do without it, because these sausages smell amazing and have excellent taste, they are famous all over the world.

Tender, juicy sausages will please everyone.

What kind of sausages? Curious facts

Germany is famous for fragrant, hearty and mouth-watering sausages. Weisswursts are considered to be the most delicious - white Munich sausages. Made from a mixture of minced veal and pork (3 to 1), seasoned with spices and herbs, rammed into a natural casing (pork intestine), these sausages are simply a breathtaking delicacy.

Only natural ingredients are welcome.

Sausages are called white (due to their color, not stained with chemistry), or in German Weisswurst(actually - Weisswurst), Bavarian (in this region they were born), Munich (in this city they were first cooked).

This appetizing dish is prepared from minced veal, lard, lemon zest, meat from the head of a calf, herbs, onions, peppers and other spices. Crushed ice is also added to the stuffing to give the filling splendor.

The magic of taste begins in the kitchen.

The following are considered ideal proportions: 51% - veal in the form of minced meat, pork fat - 30%, water - 5%, calf head meat - 10%. As you can see, the absolutely natural composition is delicious!

A bit of history: glory to Moser!

February 22 - Birthday of the famous Bavarian sausages. They were first served on the table in a Munich pub in 1857. The father of these delicious sausages is Sepp Moser.

His pub was going through hard times, and one day it got to the point that Moser had nothing to fall for breakfast to a few guests. Traditionally, beer houses served fried sausages made from lamb intestines stuffed with minced meat. But on that memorable day, there were only pig intestines in the market, which were not suitable for frying. Moser did not lose his head and prepared an original dish - boiled sausages from pork intestines, minced veal, pork and spices.

Christmas toys - sausages ... Why not?

Since then, the Moser beer garden has gained fame not only in Munich, but also in all the surrounding regions: from all over Bavaria, and then from other regions, connoisseurs of delicious food began to come to taste the original sausages.

With what and how is it served?

Appetizing white sausages are served with beer, mustard and a delicious salted pretzel. Mustard is smeared on a sausage, a pretzel is eaten.

Who can resist such deliciousness.

If you like fried sausages, then you can taste them, or the same mustard.

Usually, sausages are served in a special three-legged pot. In the very one where they were boiled in hot salted water (boiling water is not suitable for them). Weisswursts are caught with special tongs.

According to a long tradition, Bavarian sausages are usually served in a pot.

At home, it is customary to eat sausages with your hands, sucking the minced meat out of the shell. But in an institution (or just for those who do not like to eat with their hands), the sausages are carefully cut into portioned pieces and decorously freed from the casing. Then spread with mustard - and eat! Or they are cut in half (lengthwise) and, having come out of the shell, they are again smeared with mustard and eaten with appetite.

A couple of rules

Cooking Munich sausages at home - let's treat ourselves to sausages ...

How to cook delicious and natural Bavarian sausages at home? It's not that hard. Here are a couple of detailed mouth-watering recipes. Try to recreate the spirit of cozy Munich pubs in your kitchen - German beer, good company and fragrant sausages!

To the surprise of the guests!

Recipe 1

You will need:

• veal - 600 g (cut into cubes of half a centimeter and freeze in the freezer for 20-30 minutes);
• pork - 300 g (also cut and freeze);
• pork fat - 400 g (also cut);
• salt, pepper, dried ginger, grated cardamom - to taste;
• ice - 300 g;
• lemon zest - half a teaspoon (the zest must be dried);
• parsley - to taste;
• cleaned pig intestines;
• onion - 10 g;
• pork skin - 100 g.

German cuisine boasts not only mouth-watering Bavarian sausages, but also crispy and ruddy Berlin cookies. This dish is rightfully considered one of the most popular in the German capital. However, you can try this amazing delicacy at home. We will reveal the true to you.

The capital of Bavaria, its pearl, is undoubtedly Nuremberg. This city has a rich history, keeps many legends. Everyone who travels around Bavaria should stop by Nuremberg for at least one day, walk along the cozy streets, admire the neat houses. Read what to see in Nuremberg in one day.

Recipe 2

For those who appreciate traditional homemade options…

You will need:

• Veal (3 parts) - 750 gr.
• Pork (1 part) - 250 gr.
• Parsley
• Egg white - 1 pc.
• Lemon zest - from half a lemon
• Pork fat - 250 gr. (you can take both raw and boiled lard)
• Onions - to taste (a little)
• Salt and white pepper to taste (you can add nutmeg, cardamom or grated ginger)
• Crushed ice - 150 gr.
• Cleaned pork intestines

Note: sausages can also be cooked in a double boiler. Meat for sausages should be chilled.

We fry sausages!

Those who bought the semi-finished product "White (Bavarian) sausages" can be recommended to try fried sausages. Before frying on the grill, sausages can be greased with adjika. And you can douse them with beer.

Sausages from packages are in no way inferior to freshly prepared ones.

Do you know what is in the top ten most popular alcoholic drinks in the world. The secret of the drink has been kept in the strictest confidence for many decades. If you don't know what to bring as a gift to your friends from Germany - Jägermeister is what you need.

If you are planning a train to Munich, there is no better time than you. It is this month that the capital of Bavaria will appear before you in all its splendor.

The easiest way to get around Munich is by metro. will quickly take you to any place.

Where to taste Bavarian sausages? Weisswursts at home

Munich

The Hofbräuhaus is very cozy and tasty.

Berlin

• Bayerische Restaurants, Restaurants address - Bornholmer Str. 87, 10439 Berlin - traditional Bavarian cuisine, including white sausages, awaits you at this establishment;
• Zillemarkt, address - Bleibtreustr. 48a, Berlin-Charlottenburg, pleases visitors with a selection of German sausages, including Bavarian ones!

White sausages in Russia

Moscow

Weisswurst can be tasted in Moscow and German restaurants in other Russian cities. You can cook Bavarian sausages at home, pamper yourself, family and friends with a hearty, fragrant and natural dish. And you can wave to Bavaria - to sausages and beer, leisurely walks and cozy pubs, beautiful landscapes and chic establishments, Oktoberfest and historical monuments.

Manufacturer: Perchinka-Market (Russia)

Seasoning for white Munich sausages (Münchner Weißwurst). The packaging is designed for 2 kg of minced meat.

White Munich sausages(Münchner Weißwurst) are undoubtedly world-famous, although not as long as, for example, Nuremberg sausages (over 700 years old) or Tyrolean sausages (over 600 years old). White Munich sausages relatively young, with a history of just over 160 years.
According to legend, Munich white sausages were first cooked on February 22, 1857. And this event happened just in the middle of the next festival in the sausage restaurant "Zum Ewigen Licht", which is on Marienplatz in Munich. The innkeeper Josef Moser was going to cook sausages for breakfast and found that the lamb casings were over and the desired sausages would not work, then he decided to stuff the thicker pork casings that he had with cooked minced meat. After stuffing the sausages with minced meat, he became worried that the sausage casing might burst during the cooking of sausages, and then he decided to cook them in hot water. This is how white sausages turned out. The guests liked them, and now guests of the capital of Bavaria can taste these famous sausages. And the world-wide fame for these sausages was brought by the annual Oktoberfest festivals, which take place annually in Munich from mid-September to early October, and beer restaurants. Oktoberfest is the largest folk festival in the world, the first event took place on October 12, 1810 and was timed to coincide with the wedding of Crown Prince Ludwig (future King Ludwig I).
Munich white sausages have not received Protected Geographic Indication (PGI) status, despite the Bavarian butchers' association applying for the "Original Münchner Weißwurst" in 2004 with the "German Patent and Trademark Office" ("Das Deutsche Patent- und Markenamt (DPMA)) and on 25 February 2005 the DPMA issued an interim decision in favor of the applicants. But on February 17, 2009, the Federal Patent Court (Das Bundespatentgericht) of Germany overturned the DPMA's decision on the basis that white sausages come in more from other regions of Bavaria than directly from Munich.

How white Munich sausages are prepared.
White Munich sausages in most cases are not cooked, i.e. they, of course, are not eaten raw, but they are not subjected to serious heat treatment either. Let's just say - they are brewed. Lightly salted water is brought to a boil in a container, then it is removed from the heat, raw sausages are put into the water, the container is covered with a lid and left for 15 minutes. This is enough to bring the sausages to readiness. Ready sausages are served immediately. You can, of course, further fry on the grill, but this is already a matter of taste and personal preferences. Hot white sausages are served with sweet or "homemade" mustard, pretzels (Brezn) and light wheat beer (Weissbier). The process of eating these sausages is very curious. Since the casing for sausages is natural, it can be eaten. But still, the Bavarian burghers eat sausages without a casing. There are several ways, for example, the easiest one for beginners is to cut off a piece from the sausage with a knife and take out the filling from the shell with a fork. Or they cut the sausage lengthwise with a knife, while cutting only the upper side of the sausage casing (without breaking the bottom side) and eat the sausage, removing pieces of the filling from the cut with a fork. There are also professionals in eating Munich sausages, and they even have their own ways, the most popular is “zutzeln”. The eater cuts off the tip of the sausage, dips it in the mustard and "sucks" or "pulls" the filling out of the sausage with his teeth, taking the sausage in his hand and helping himself with his lips. True, for this you need to have skill, and not from all sausages this is possible, from boiled it is easier, from fried it is more difficult. An intriguing spectacle. The second popular method among professionals of eating Munich sausages is called "König-Ludwig-Schnitt". The sausage is cut at an angle of 45 ° from left to right, and then back, cruciform cuts are obtained. There are undeniable experts in both ways, especially during the Oktoberfest (traditional Bavarian folk festival with plenty of beer).
Munich white sausages, of course, are consumed not only during Oktoberfest, but all year round. In Bavaria, white sausages with pretzels, mustard and wheat beer are enjoyed in the morning as a brunch. Bavaria, Oktoberfirst, white Munich sausages, Bretzel pretzels and white wheat beer are associated with the traditions and culture of modern Germany.

How to cook raw white Munich sausages at home.
The most optimal composition for white Munich sausages is minced meat, in which veal is 40%, lean pork 20%, back fat 25%, ice (or very cold water, or cold milk) - 15%.
The chilled veal is passed through a meat grinder with a 3 mm grid, then the resulting minced meat is either passed through a meat grinder a second time, or emulsified in a blender (or other kitchen grinder). At the same time, ice (or cold milk, or very cold water) is added.
Pass the chilled pork and lard through a meat grinder with a 5 mm grate.
Add “Seasoning for white Munich sausages” to the resulting minced pork (based on 1 kg of minced meat (pork + bacon + veal) 30 g of seasoning) and knead the minced meat until sticky. Seasoning already contains salt in the required proportion.
Add the emulsified veal mince to the minced pork and mix again.
For better coherence of minced pork and veal, 2 egg whites per 1 kg of minced meat are added to it. In this case, the sausages must be cooked and consumed on the day the sausages are made (or boiled for 15 minutes in water at 77-80°C and then chilled and frozen). Raw sausages without egg white can be stored in the refrigerator for up to two days.
Fill natural casings with a diameter of 24-26-28 mm with cooked minced meat, twisting the casing every 10-15 cm. Then cool the sausages.
Before serving, “brew” raw sausages. Lightly salted water is brought to a boil in a container, then it is removed from the heat, raw sausages are put into the water, the container is covered with a lid and left for 15 minutes. This is enough to bring the sausages to readiness. Ready sausages are served immediately. If desired, prepared sausages can be grilled, but this is already a matter of taste and personal preference.

Homemade Munich sausages Weisswurst, it is quite possible to reproduce at home.

Weisswurst White Munich Sausage Recipe

Although Weisswurst white sausages are called veal sausages, but there is no more than 1/3 of it, and often even less.

After reviewing a lot of recipes in German, homemade Weisswurst sausage, I still tend to the following recipe proportion.

The most important thing is to buy pork intestines or clean pig intestines for sausage yourself.

1 kg. lean pork without veins, 1 kg. veal without veins, 0.5 kg. baked pork, 0.5 kg. lightly boiled lard.

A bunch of parsley, maybe two. It is believed that you can’t spoil Weisswurst with parsley.

However, if you cut it weakly, or there are stems in the cut, this will be perceived as the presence of a foreign body.

Cooking minced meat for Munich sausage

Sausage at home, requires self-control.

You can scroll into minced meat through a meat grinder a small onion for 1.5 kg of minced meat.

Salt at the rate of 20 grams per 1 kg. minced meat.

For me, salt is not enough, I put 30 gr.

Homemade sausages also require homemade OTC. (Department of Technical Control)

Of the spices, only white pepper and maybe a little cardamom on the edge of a teaspoon and the same number of nutmeg flowers. But Muscat may already be superfluous.

I repeat only white ground pepper.

Black and allspice will give unpleasant black dots on the cut, in fact, these are diet sausages!

All components are cooled and passed through a meat grinder with the addition of some ice.

Approximately 150-300 grams of finely crushed ice per 1 kg. the resulting mince.

Sometimes a natural emulsifier is added to bind, such as grated potatoes, starch, about 100 gr. or 200 grams of bread soaked in broth.

But this is almost a factory technology for producing sausage.

You can do without it.

Pay attention to the presence of parsley, in the context of the finished Munich sausage Weisswurst

Lemon juice is a natural bleach for already white sausages.

Filling sausage casings

We taste the resulting minced meat, if necessary, adjust it for salt, if everything is buzzing, we fill the pork intestines through a horn or a sausage attachment for a meat grinder.

We stuff it medium tightly, leaving room for the sausages, about every 120 mm.

There is a slight subtlety here, we twist the tails alternately counterclockwise, and the next sausage clockwise, and so on until the end of stuffing the pork intestine.

You can prick with a thin needle in some places to let air out.

How to cook Munich sausages

Boil white sausages in hot water, but without boiling.

The technology is this, bring the water to a boil, move the container and put the sausages there.

Cover with a lid for 20 minutes. Wrap with a towel to reduce heat loss.

Can be kept in hot water for 15 minutes.

We take it out carefully so that it does not burst.

Cool, slightly drain, and to the table.

Please note that due to the large amount of fresh parsley, Weisswurst sausages, in our opinion, Weisswurst is a perishable product.

How to eat Munich sausages

In an intelligent restaurant, they are served only until dinner.

We eat preferably with not spicy sweet mustard, and of course with beer.

It was customary for the common people to eat white sausages without a skin, cutting them in half, squeezing and sucking out the contents from the sausage casing directly into the mouth.

The norm is 2 sausages.

But I can eat 8 pieces at a time.

True, I have the same dimensions as Klitschko.

A whole procedure has been developed for the restaurant consumption of white sausages

Good appetite and good beer, that's what the Weisswurst homemade sausage demands!

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