5) Bavaria’s casing game is strong.
- In Bavaria, there are two types of pork casings: thick and thin. The thinner casings are used for bratwursts and other sausages, while the thicker casings are used for weisswürste. Because the breakfast sausage’s casing is thicker, it’s not normally eaten like a regular sausage. To traditionally eat a weisswürste, one cuts the sausage in half and squeezes the meat out of the casing. Kill says you can sauté the thick casing afterward to eat, but since the sausage is steamed, the casing doesn’t get tender and is often too chewy to eat. All the sausages served at Paulaner are made with pork casings, with the exception of the weisswürste, which gets a thicker beef casing.
No comments:
Post a Comment