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.