{"id":6583,"date":"2015-09-28T14:00:18","date_gmt":"2015-09-28T14:00:18","guid":{"rendered":"https:\/\/blogs.transparent.com\/german\/?p=6583"},"modified":"2015-09-26T20:23:58","modified_gmt":"2015-09-26T20:23:58","slug":"how-to-eat-a-weiswurst","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/german\/how-to-eat-a-weiswurst\/","title":{"rendered":"How to eat a Wei\u00dfwurst?"},"content":{"rendered":"<p><strong>The <span style=\"color: #800080\">Wei\u00dfwurst<\/span> (veal sausage) is a Bavarian specialty, most notably the Munich Wei\u00dfwurst. Eating it seems to be a science on its own. Fortunately, you won\u2019t make a fool of yourself when choosing one of these methods: peeling, scraping, or sucking.<\/strong><\/p>\n<p>Clinking glasses and beer drinking people who sway, sing along, and dance to party music. It\u2019s Oktoberfest in Munich again \u2013 the world\u2019s largest folk festival. Since 1810, it has been taking place on the Theresienwiese, a 42 hectares large place in the heart of Munich. Bavarians just call their annual fair <span style=\"color: #800080\">Wiesn<\/span> (lit. Meadow).<\/p>\n<h2><strong>Don\u2019t slice the Wurst<\/strong><\/h2>\n<p>The <span style=\"color: #800080\">M\u00fcnchner Wei\u00dfwurst<\/span> (Munich veal sausage) belongs as much to the Oktoberfest as beer. It is a <span style=\"color: #800080\">Br\u00fchwurst<\/span> (scalded sausage) made of <span style=\"color: #800080\">Kalbfleisch<\/span> (veal), <span style=\"color: #800080\">Schweinefleisch<\/span> (pork), and <span style=\"color: #800080\">Gew\u00fcrzen<\/span> (spices) such as <span style=\"color: #800080\">Petersilie<\/span> (parsley), <span style=\"color: #800080\">Pfeffer<\/span> (pepper), <span style=\"color: #800080\">Zitronenpulver<\/span> (lemon powder), <span style=\"color: #800080\">Mazis<\/span> (mace), <span style=\"color: #800080\">Zwiebeln<\/span> (onions), <span style=\"color: #800080\">Ingwer<\/span> (ginger), and <span style=\"color: #800080\">Kardamom<\/span> (cardamom).<\/p>\n<p>Traditionally, you are having a Wei\u00dfwurst with <span style=\"color: #800080\">s\u00fc\u00dfem Senf<\/span> (sweet mustard), a <span style=\"color: #800080\">Bretzel<\/span> (pretzel), and, of course, a glass of beer. But how do you eat this traditional dish properly? First of all, you shouldn\u2019t slice it like an ordinary sausage. Usually, the <span style=\"color: #800080\">Wurstdarm<\/span> (sausage casing) of Wei\u00dfw\u00fcrste is quite <span style=\"color: #800080\">z\u00e4h<\/span> (tough) and not meant for consumption. Instead, you have to suck the meat out of the casing. If you cannot warm up to this habit, you can also cut the casing and peel the sausage or scrap the meat off. The video below shows how it works.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"4 Wege eine Wei\u00dfwurst zu essen - Zuzeln und mehr\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/7rueyNSQA4o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>It\u2019s Wurst-time<\/strong><\/h2>\n<p>The consumption of a Wei\u00dfwurst isn\u2019t bound to a particular time. Nowadays, you can have it for lunch, supper, brunch or a snack whenever you like. Originally, it was eaten while having a <span style=\"color: #800080\">Fr\u00fchschoppen<\/span> (pre-lunch drink). There are two explanations going round why the sausages used to be eaten during the first half of the day.<\/p>\n<p>Traditionally, Wei\u00dfw\u00fcrste are made in the early morning. A long time ago when cooling technology hadn\u2019t been invented, the Bavarian sausages had to be eaten as soon as possible after their completion. Thus, it was advised to eat them before midday. Another story tells that the sausages were usually sold in taverns during the morning to craftsmen, who should clear the place until midday for more sound customers.<\/p>\n<h5>Source: Wikipedia<\/h5>\n<p><em><strong>Vocabulary:<\/strong><br \/>\n<\/em><em>die (M\u00fcnchner) Wei\u00dfwurst \u2013 Munich veal sausage<br \/>\n<\/em><em>die Br\u00fchwurst \u2013 scalded sausage<br \/>\n<\/em><em>das Kalbfleisch \u2013 veal<br \/>\n<\/em><em>das Schweinefleisch \u2013 pork<br \/>\n<\/em><em>das Gew\u00fcrz \u2013 spice<br \/>\n<\/em><em>die Petersilie \u2013 parsley<br \/>\n<\/em><em>der Pfeffer \u2013 pepper<br \/>\n<\/em><em>das Zitronenpulver \u2013 lemon powder<br \/>\n<\/em><em>der Mazis \u2013 mace<br \/>\n<\/em><em>die Zwiebel \u2013 onion<br \/>\n<\/em><em>der Ingwer \u2013 ginger<br \/>\n<\/em><em>der Kardamom \u2013 cardamom<br \/>\n<\/em><em>der s\u00fc\u00dfe Senf \u2013 sweet mustard<br \/>\n<\/em><em>die Bretzel \u2013 pretzel<br \/>\n<\/em><em>der Wurstdarm \u2013 sausage casing<br \/>\n<\/em><em>z\u00e4h \u2013 tough<br \/>\n<\/em><em>der Fr\u00fchschoppen \u2013 pre-lunch drink<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Wei\u00dfwurst (veal sausage) is a Bavarian specialty, most notably the Munich Wei\u00dfwurst. Eating it seems to be a science on its own. Fortunately, you won\u2019t make a fool of yourself when choosing one of these methods: peeling, scraping, or sucking. Clinking glasses and beer drinking people who sway, sing along, and dance to party&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/german\/how-to-eat-a-weiswurst\/\">Continue Reading<\/a><\/p>","protected":false},"author":54,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,70,913],"tags":[2356,376039],"class_list":["post-6583","post","type-post","status-publish","hentry","category-culture","category-food","category-traditions","tag-oktoberfest","tag-weiswurst"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/6583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/comments?post=6583"}],"version-history":[{"count":15,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/6583\/revisions"}],"predecessor-version":[{"id":6601,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/6583\/revisions\/6601"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/media?parent=6583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/categories?post=6583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/tags?post=6583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}