The second of a four-part series from guest blogger Kim (@kimberlygirling):
Münchner Weißwurst
Munich, Germany 2009: After months of traveling around the world, I found myself here, in the land known for it's sausage. My travel partner and I were wandering around the (amazing) Sunday farmers market in Marienplatz (the city's main square), and decided to pick ourselves up some lunch. To go with our feast, we decided to try out traditionally Munich weibwurst, or "white sausage."
This snow white sausage is a mix of veal and pork bacon, and is seasoned with a mix of parsley, lemon, mace, onions, ginger and cardamom, amidst other things. These little sausages are meant to be eaten really fresh, and are only usually served until lunchtime (lucky us!). I have to say that it wasn't my very favourite sausage in Germany (I was more a fan of the curry street meat in Berlin; ohhhhh man!), but their soft texture and distinctive flavour still resonate for me as one of the many things that I loved about Munich. Definitely try one out if you're there!
Münchner Weißwurst
Munich, Germany 2009: After months of traveling around the world, I found myself here, in the land known for it's sausage. My travel partner and I were wandering around the (amazing) Sunday farmers market in Marienplatz (the city's main square), and decided to pick ourselves up some lunch. To go with our feast, we decided to try out traditionally Munich weibwurst, or "white sausage."
This snow white sausage is a mix of veal and pork bacon, and is seasoned with a mix of parsley, lemon, mace, onions, ginger and cardamom, amidst other things. These little sausages are meant to be eaten really fresh, and are only usually served until lunchtime (lucky us!). I have to say that it wasn't my very favourite sausage in Germany (I was more a fan of the curry street meat in Berlin; ohhhhh man!), but their soft texture and distinctive flavour still resonate for me as one of the many things that I loved about Munich. Definitely try one out if you're there!
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| Not a banana. |
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