Weisswurst is a traditional Bavarian sausage that is beloved in Germany. Made from a mixture of minced veal and pork back bacon, it is seasoned with parsley, lemon zest, onions, and a blend of spices, giving it a unique and delicate flavor.

This sausage has a rich history, originating in Munich in the 19th century. It was traditionally made in the early morning and enjoyed as a mid-morning snack, often accompanied by pretzels, sweet mustard, and a refreshing wheat beer.

To make Weisswurst, the veal and pork back bacon are finely minced and mixed with the other ingredients. The mixture is then stuffed into sausage casings and formed into sausages. These sausages are gently simmered in hot water until they are cooked through, ensuring they remain tender and juicy.

In Bavaria, Weisswurst is typically served in a bowl of hot water to keep it warm. It is customary to eat it by peeling off the casing and enjoying the sausage with a side of sweet mustard and freshly baked pretzels. This combination creates a delightful balance of flavors and textures.

While Weisswurst is a delicious treat, it is important to enjoy it in moderation. The sausage is made with pork back bacon, which can be high in fat. However, it is also a good source of protein and can be part of a balanced diet when consumed occasionally.