00:00A sausage with a deadline, its very own queen, and a unique mode of consumption.
00:08Like a baby on its mother's breast.
00:11The Bavarian Weiswurst. This guy knows everything there is to know about it.
00:18Hi there, I'm Andy Gassner, I'm a master butcher and a restaurateur,
00:22and today I'm going to show you how to make, cook and eat original Munich Weiswürste.
00:30The Gassner butcher shop in Munich first opened in 1937.
00:34Its specialty? Bavarian sausages.
00:38With the Weiswurst said to be one of the city's best.
00:44The Weiswurst is one of the most famous things about Munich,
00:47and right up there with the city's favorite sausages.
00:50It has a very special place in the hearts of Bavarians,
00:53because eating a Weiswurst with a late morning beer is one of the best things in life.
00:57And that's what we're all about here in Bavaria.
01:01The ingredients, veal, pork, cooked pork rind, back bacon, parsley, onions, crushed ice, lemon zest, salt and white pepper.
01:17First, the meat and the back bacon is put through a mincer.
01:24Next, the minced meat goes into the processor with the remaining ingredients.
01:30Everything is thoroughly mixed to create a homogenous sausage meat.
01:35And now we get to find out why the Weiswurst sausage is white.
01:43Many other sausages, like the Weiswurst or the Frankfurter, for example, contain nitrite curing salt,
01:50which binds the meat pigment to the sausage and makes it pink.
01:53We use table salt, which keeps the sausage nice and light and white.
02:01The mixture is then portioned and stuffed into natural pork casings.
02:06The Weiswurst is now ready for cooking.
02:11It's a job demanding skill and dexterity mastered over the many years that we've been working here.
02:19The final step in the process, gentle simmering in hot water.
02:24The sausage is usually served in a ceramic pot with sweet mustard and fresh pretzels on the side.
02:31And the proper way to eat it? A question that divides the room.
02:38With a knife.
02:39A knife. Sutzeln.
02:43Sutzeln? What does that mean?
02:47It's similar to a baby suckling at the breast.
02:51You suck it out, like this.
02:59It just has something about it.
03:03And why is Weiswurst eaten before noon?
03:07On the one hand, it was about freshness, because the Weiswurst was sold raw.
03:14People didn't have refrigerators, and they were told not to keep it for too long, but eat it fresh for
03:19the best taste.
03:19On the other hand, it was tradition to eat the sausage with a beer before noon on a Sunday after
03:24church.
03:28Does this rule still apply?
03:31When is it eaten?
03:32Whenever I want.
03:34If not before 12, then afterwards.
03:36I eat Weiswurst at 3 p.m. or 8 a.m.
03:40As the story goes, the Weiswurst was invented by a Munich innkeeper in 1857.
03:46When Sepp Mose ran out of thin sheep intestines, he used thicker pig casings.
03:52Because he feared the sausages might burst on the grill, he simmered them gently in hot water.
03:57A creation born out of necessity became a typical Bavarian specialty.
04:01The Weiswurst even has its own queen chosen every year.
04:06I'm not worried about the future of Weiswurst because, as I've already said, it's part of our tradition and cultural
04:12heritage.
04:12And it's popular with both older and younger generations.
04:18And if you're a bit uncertain after all that, after 12 is before 12.
04:23In other words, in Bavaria, any time is Weiswurst time.
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