Bavarian sausage: From the Nuremberg Rostbratwurst to the Allgäu game sausage—four passionate butchers from four regions show off their work.
Courtesy Bavarian Tourism
Photographs Courtesy Tobias Gerber
Bavaria’s dishes are traditional and varied. Some of the star features of the hearty regional cuisine are its sausage and meat specialties which are an indispensable part of any Biergarten meal. No trip to Bavaria would be complete without indulging in one of the regions sausage creations and here are a few to consider.
The Original Munich Weisswurst—Peel and Enjoy
Veal, pork, bacon and pork rind are all thrown into the mincer where the blades turn the mass into a fine sausage meat. Add ice, spices, parsley and lemon zest, then Master Butcher Andreas Jung stuffs the sausage meat into pork casings. Finally, the sausages are plunged into boiling water. And they’re ready—the Original Munich Weisswurst (white sausage), famous all over the world.
What is the correct way to eat this sausage? This is a subject surrounded by myths. The classic method is known as “Zuzeln”: you simply take the sausage in your hand, bite the skin and suck out the inner meat. If you prefer, you can use a knife and fork. But there are alternative methods: “I’ve seen terrible things, like people who eat the sausage with Tabasco and ketchup,” says Andreas Jung, shaking his head.
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