Weißwurst
A german sausage made of veal. Traditionally eaten in the late morning with a brezel and sweet mustard. I heat them up in broth and add some spring onions, bay leaf and mustard corns to have a round taste. In Bavaria some chefs add a broken sausage to the broth, the sausage is called "Opferwurst", a funny word, which means like "sarcrificed sausage". She gave her life for the taste of the other sausages. |
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6 comments so far...
Reinhard, ich dachte saure Zipfel macht man traditionell mit Nürnberger Würstl (blaue Zipfel) ?