Weisswurst
Meat
Top 10 pairings
Weisswurst (German for "white sausage") is a traditional Bavarian sausage of finely minced veal and pork back-bacon, seasoned with parsley, mace, lemon and onion, stuffed into a pork casing and gently parboiled rather than fried or grilled. Pale grey-white, mild and delicate, it is a Munich breakfast institution, eaten by peeling the skin and dipping the soft meat in sweet mustard.
Picking a good onedrag
Just scalded: taut, greyish-white, parsley-freshOff: slimy, sour, blotched or mouldy
Cold and sealedBuy itPregnant, 65 or over, or immunocompromised? CDC says heat it to 74 C / 165 F, steaming hot: more than a 70 C bath can give. Kept cold, noon is no deadline.
The label and the packCold and sealed, the date now only days off
Colour through the casingPale and even, the ends a shade duller
Casing and surfaceTaut, faintly moist from the pack, nothing clings
Smell at the endMeaty and mild, the herbs and lemon quieter, nothing sour