-
Weißwurst [ˈvaɪsvʊɐ̯st] ,
literally 'white sausage'; Bavarian: Weißwuascht) is a
traditional Bavarian sausage made from
minced veal and pork back fat...
-
chopped pork with Knödel was a
typical Bavarian regional dish. The
Munich Weißwurst was "invented" only in 1857.
There were few
recipes for
mixed vegetables...
- from
North HessePages displaying wikidata descriptions as a
fallback Weisswurst –
Traditional Bavarian sausage Westfälische Rinderwurst – Type of German...
- America, also from veal and pork, bear more
resemblance to the
Bavarian Weisswurst in
color and taste,
although parsley is
rarely used in this version. The...
-
Wollwurst is a
speciality similar to
Weißwurst made from veal and pork.
These sausages are also
called "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer"...
-
northern parts,
especially Bavaria from
Central Germany. It is
named for the
Weisswurst sausage of Bavaria, and has no
precise definition. A po****r one is the...
-
either pastries or sausages. The
typical sausage is a
white sausage,
Weißwurst,
which is
considered the
specialty of
Munich and
Bavaria in general. The...
-
ubiquitous sausages in
almost 1,500 varieties,
including Bratwursts and
Weisswursts. The
national alcoholic drink is beer.
German beer
consumption per person...
- Frühschoppen is
understood to be a
specific kind of
brunch consisting of
Weisswurst,
sweet mustard, pretzels, and
Weissbier (an
unfiltered wheat beer). The...
- near-northside of Chicago. The
Mayer brothers sold bratwurst, liverwurst, and
weißwurst,
which were po****r in the
predominantly German neighborhoods around their...
