Home
Cooking
What would Bavaria be without its "Schweinshax'n" , "Blaukraut",
"Knödel" and many other traditional foods. We invite you to some
culinary details and a few original and exceptional recipes we heard
on the gravepine.
Munich's famous
Weisswurst
 A famous Munich specialty
which should not be eaten after the church
bells announce the noon hour but during Brotzeit - 10am morning
snack . Compared to its smaller brother the Schweinswurst - a
pork link - which is fried and garnished with Sauerkraut -
finely chopped cabbage cooked for tens of hours - the
Weisswurst - white sausage - is heated in close to boiling
water. It's deliciouly seasoned chopped veal and bacon inerts make it
particularly pallatable and it surprises us with its very light
character but specific and refined taste. It is eaten with süsser
Senf - sweet mustard - and a Bretzel.Against true
Bavarian tradition you can still eat it around noon and it will make
an excellent lunch menu item.
The art of eating the
Weisswurst
Such a delicious and sacred Wurst must be given due respect.
"No touchy with fingeys" and sure don't try to eat the skin unless you
want to have choking sensations or your next neighbor jump over in a
fire alarm kind of way. The skin is very thin and not easy to take off
gracefully or without loosing half of this succulent sausage. Here is
how you can easily impress your hosts or guests, it sounds more
difficult than it really is, learning to use chop sticks must be
about ten times harder.
 1.
  2.
1. with fork and a sharp knife cut the sausage in half
perpendicularly
2. poke the fork into the freshly cut side of the first half to hold
it
 3./4.
 5./6.
3. use the knife to slit the skin lengthwise
4. slide the blade gently between the skin and the meat
5. push the blade with the skin against the plate to block it
6. start turning the fork to unroll the skin
 7.
7. you made it, now start over for the second half
|