The weisswurst sausage is one of Bavaria's best-known specialities. It is made of veal and pork and is flavoured with onions and fresh parsley. The sausages, warmed through in hot water, are traditionally eaten in the morning, and are best served with sweet mustard, freshly baked pretzels and Bavarian beer – and best enjoyed in one of Bavaria's many beer gardens, of course. Aficionados suck the meat straight out of its casing. Only the uninitiated use a knife and fork.
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