Weisswurst: the Legend of the White Sausage

In the 1800s there was a famine in Germany, especially around Munich. All the butchers were running out of meat. If there were no crops for food for the cows, pigs and chickens, there would be no meat to sell at the butcher.

So, one day a butcher who was very creative started to collect all the scraps from his shop. He took all the leftover trimmings from all the meats he sold - the cows, the pigs, the chickens, the ducks, the veals and other stuff too like breads and onions. He ground it all up just like regular sausage but it was very white because it had very little red meat in it. It didn't taste very good either without the usual meast. To make it taste good he put lots of herbs and spices.

Now back in those days, refrigerators were not yet invented. So the weisswurst had to be eaten before noon.
The right way to eat a Weisswurst is first to be very thankful, then to split the skin and scoop it out with a small spoon. But the original way is to "tsitzle" it out, which means to suck it right out of the skins with your mouth. But I don't recommend that.

Aufwedersein!