Nice 👍🏼 I’m beginning to wonder 🤔 💭 if everyone here is actually talking about the American version of Weisswurst Bratwurst, which is actually a long bratwurst 🌭. My video is actually about the famous Munich Weißwurst Brühwurst, made fresh in Bavaria, Germany 🇩🇪. It’s a white plump thick sausage made of minced veal and pork back bacon. Here, the sausages are heated only in water, shortly before boiling, then eaten without the pork casing skins. They are never eaten before lunchtime, as it’s tradition. It’s commonly served with sweet mustard and a Brezn 🥨. No wonder some of the comments made no sense to me 😅 Here, you would banned from Bavaria if you did that.
@@ernestklein413 If you want to explain to other people how to enjoy a very specific sausage you should have access to the genuine product. Then it is probably reasonable to point out that Weißwurst a Bavarian speciality is and not a German. Authentic Weißwurst can be separated in three groups Münchner Weißwurst (only produced within the city boundries of Munich), and genuine Weißwurst produced by butchers in Upper, Lower Bavaria, Bavarian Swabia and Upper Palatinate (there are small exclaves in Franconia, Austria and Württemberg as well) and lastly industrial produced sausages. In Munich you get the best sausages from Wagner or Schellkopf, everybody else is far beyond their quality and taste. Companies like Zimmermann and Vinzenzmurr started out as butchers but are nowhere near the standard. Outside of Munich I would recommend Holnburger which has won the first price since I was born - we are talking about the fresh product not the stuff that is sold in supermarkets. Röckenschuß is also very good. Killer and Hilger I would also recommend to any connaiseur. How to prepare them is so easy that even a 3-year-old. Bring water to a boil, turn off the heat, put in some parsley and the sausages after the bubbles have stopped, lid on top and let it steep like tea. In the meantime get your Weißbier and do something against your thirst, set the table et voilà. How to eat them? Two accetable ways: a) aufreissen und ganz langsam ausziehen (chat them up like a sexy lady and undress them slowly), cut the skin and then remove it, eat with your hands or b) zuzzeln, suck them out after cutting a little hole on one of the ends (normally after separating the sausages from each other there is already one). Dip the sausage in sweet coarse-grain mustard, drink a Weißbier and have a "resche Brezn" (not a Pretzel or Bretzel).
Made some a few days ago really loved it.
Nice 👍 I have some every now and then and it always hits the spot.
@@jesselopezvlog absolutely mate
I fry the bratwursts to make the skin super crunchy and eat them with horseradish and mashed potatoes
That’s awesome, Adrian Anik! I’ve never tried them that way, but it sounds delicious 😋
Weißwurscht zuzeln. Perfekt😀
Yeah, I thought he was saying Zuzeln man at first… but I guess it’s zuzeln macht. 😄
obbagglde weisse! Birger lässt grüßn.
Next time open the beer and drink it. And eat the bretzel too 😂😂😂
Got it 👌😋🍻
Hello uncle jesse i watch you video😊
Oh, hello there ☺️
Eat a beaver, save a tree!
I just air fryer them they actually turned out great with crispy skin and soft meat
Nice 👍🏼 I’m beginning to wonder 🤔 💭 if everyone here is actually talking about the American version of Weisswurst Bratwurst, which is actually a long bratwurst 🌭. My video is actually about the famous Munich Weißwurst Brühwurst, made fresh in Bavaria, Germany 🇩🇪. It’s a white plump thick sausage made of minced veal and pork back bacon. Here, the sausages are heated only in water, shortly before boiling, then eaten without the pork casing skins. They are never eaten before lunchtime, as it’s tradition. It’s commonly served with sweet mustard and a Brezn 🥨. No wonder some of the comments made no sense to me 😅 Here, you would banned from Bavaria if you did that.
As easy as boiling water - wunderbar
That’s right, easy peasy 😊
Im sorry, I ate at 7pm, it was good, nothing happened ;)
I ate the skin. Am I a bad person
Eat it, if you like it.
Bad human
Why don’t you eat the skin ? Is it not safe ? lol
Oh hi Susie! It becomes very tough and almost impossible to chew. It’s used as a casing that is just not very enjoyable 😊🥨 🍻
First rule is: never eat sausages that come in plastic.
Not everyone is fortunate to live ner German butcher shop. Try and find fresh in Miami
@@ernestklein413 If you want to explain to other people how to enjoy a very specific sausage you should have access to the genuine product.
Then it is probably reasonable to point out that Weißwurst a Bavarian speciality is and not a German. Authentic Weißwurst can be separated in three groups Münchner Weißwurst (only produced within the city boundries of Munich), and genuine Weißwurst produced by butchers in Upper, Lower Bavaria, Bavarian Swabia and Upper Palatinate (there are small exclaves in Franconia, Austria and Württemberg as well) and lastly industrial produced sausages.
In Munich you get the best sausages from Wagner or Schellkopf, everybody else is far beyond their quality and taste. Companies like Zimmermann and Vinzenzmurr started out as butchers but are nowhere near the standard. Outside of Munich I would recommend Holnburger which has won the first price since I was born - we are talking about the fresh product not the stuff that is sold in supermarkets. Röckenschuß is also very good. Killer and Hilger I would also recommend to any connaiseur.
How to prepare them is so easy that even a 3-year-old. Bring water to a boil, turn off the heat, put in some parsley and the sausages after the bubbles have stopped, lid on top and let it steep like tea. In the meantime get your Weißbier and do something against your thirst, set the table et voilà.
How to eat them? Two accetable ways: a) aufreissen und ganz langsam ausziehen (chat them up like a sexy lady and undress them slowly), cut the skin and then remove it, eat with your hands or b) zuzzeln, suck them out after cutting a little hole on one of the ends (normally after separating the sausages from each other there is already one). Dip the sausage in sweet coarse-grain mustard, drink a Weißbier and have a "resche Brezn" (not a Pretzel or Bretzel).
@@eminturksezer9423 than
Danke. After 71 years I know how to cook and eat sausages.
Why can’t you eat the skin? It’s just the casing like an other sausage…
Contrary to other sausages, such as Bratwurst, the skin should not be eaten because it is chewy, not to mention rubbery, and ruins the taste.