From en.wikipedia.org:
[Traditional Bavarian sausage] [de] [date=March 2021] [date=September 2021]
right [DE] ([de], literally 'white sausage'; [bar]; plural [de]) is a
traditional Bavarian sausage made from minced veal and pork fatback. It is
usually flavored with parsley, lemon, mace, onions, ginger and cardamom,
although there are some variations.[1][2] Then the mixture is stuffed into
pork casings and separated into individual sausages measuring about [10] in
length and [3] in diameter.
As they are not smoked or otherwise preserved they are very perishable. [de]
were traditionally manufactured early in the morning and prepared and eaten as
a snack between breakfast and lunch.[3] There is a saying that the sausages
should not be allowed to hear the noon chime of the church bells.[4] Even
today, most Bavarians never eat [de] after lunchtime (though it is perfectly
acceptable to have a lunch consisting of [de]).
The sausages are heated in water—well short of boiling—for about ten minutes,
which will turn them greyish-white because no colour-preserving nitrite is
used in [de] preparation.
[de] are brought to the table in a big bowl together with the hot water used
for preparation (so they do not cool down too much), then eaten without their
skins.[5] Ways of eating [de] include the traditional way, called [de]
(Bavarian for sucking), in which each end of the sausage is cut or bitten
open, after which the meat is sucked out from the skin.<ref name="WorldHum"/>
Alternatively, the more popular and more discreet ways of consuming it are by
cutting the sausage lengthwise and then "rolling out" the meat from the skin
with a fork,<ref name="WorldHum" /> or also to open it on one end and consume
it very much like a banana, ever opening the peel further and dipping the
sausage into the mustard.
[de] is commonly served with a Bavarian sweet mustard ([de]) and accompanied
by [bar] (Bavarian pretzel—often spelled [de] outside Bavaria) and [de].<ref
name=":0" />
[de], whose consumption traditionally is associated with Bavaria, helped in
the coining of a humorous term, [de] (literally, 'white-sausage-equator'),
that delineates a cultural boundary separating other linguistic and cultural
areas from Southern Germany.[6]
** See also
[Food]
- [de]
- [de]
- List of veal dishes
- White hot
** References
[Reflist]
** External links
[Commons category]
- Food from Bavaria (see https://web.archive.org/web/20070927004610/http://www.food-from-bavaria.de/de/reg_spez/einzelprodukt.php?an=62&display_lang=en) published by the _Bavarian Dept. for agriculture and forests_
- The correct treatment of a [de] (see http://www.andreas-kellner.de/papers/ww.pdf) - essay about preparing and eating [de] properly ( PDF file)
[Sausage] [Authority control]
Category:1853 introductions Category:Bavarian cuisine Category:Cooked sausages
Category:German sausages Category:Veal dishes