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Weißwurst (literally white sausage) is a traditional Bavarian sausage made from veal and pork bacon. It is flavoured with parsley, lemon, mace, onions, ginger and cardamom.
As it is very perishable, weißwurst is traditionally eaten for breakfast (there is a saying that the sausages should not be allowed to hear the church bell's 12 o'clock chime). The sausages are heated in non-boiling water, then eaten without the casing. The traditional way of cutting open the sausage, then sucking out the meat is known as "zuzeln".
Weißwurst is commonly served with sweet mustard and accompanied by brezen and weissbier.
It should be noted that Weißwurst are generally unfamiliar in northern Germany - a fact that helped coin the term Weißwurstäquator.
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