right|thumb|Traditional -meal, served with sweet mustard () and a soft [[pretzel]]

thumb| is brought to the table in a large bowl together with the cooking water.

(, literally 'white sausage'; ; plural ) 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. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about in length and in diameter.

As they are not smoked or otherwise preserved they are very perishable. were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. There is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Even today, most Bavarians never eat after lunchtime (though it is perfectly acceptable to have a lunch consisting of ).

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 preparation.

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. Ways of eating include the traditional way, called (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.

See also

  • List of veal dishes
  • White hot

References

  • Food from Bavaria published by the Bavarian Dept. for agriculture and forests
  • The correct treatment of a - essay about preparing and eating properly (PDF file)