I am SO out of my league here, but figured I’d try it anyways. This morning, getting up at five and all, I made Weisswurst. Despite its looks, this is not what’s known to Canadians, Cajun, and other Frenchmen as “boudin blanc“, instead it’s a veal and bacon based mixture (boudin is pork, not surprising considering it’s French cuisine).

The mixture was roughly 70 per cent lean veal, ground finely, then mixed with twenty per cent pork belly and ten per cent shaved ice, which had been processed into a foamy mass. Salt, parsley, mace, onions, ginger, and cadamom were added. The mixture was then filled into natural pork casings and cooked at 158 degrees F (70 degrees Celsius).

Traditional law (unwritten but almost, if sometimes not more, as powerful as written state law) in Bavaria says, that Weisswurst may never “hear” the noon church bells. Since it is not smoked or otherwise made less perishable, this made sense in older times, sadly today’s butchers and restaurants (mostly north of Bavaria) sell Weisswurst all day.

I finished at eleven, one hour to spare, and served immediately alongside mild Bavarian mustard, a pretzel, and some potato salad.