Veal and pork sausage flavoured with onions and fresh parsley.
The tradition of eating Weißwurst in the morning has continued until the present day. Even when it is nowadays nearly always only produced as a “Brühwurst” (already boiled sausage) and subject to a strictly controlled cooling process, this tradition has continued in Bavaria. Eating Weißwurst after noon is taboo. One simmers the sausage in water and eats it warm. It is consumed with Bavarian sweet mustard, pretzels and a Bavarian beer. The Weißwurst is eaten without its skin and there are several techniques for skinning this sausage which are also traditional.