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''Wollwurst'' is a speciality similar to ''Weißwurst'' made from veal and pork. These sausages are also called "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer" and are usually longer and thinner than ''Weißwürste''.
The recipe hardly differs from the one for ''Weißwurst'' although less
''Wollwurst'' is a speciality similar to ''Weißwurst'' made from veal and pork. These sausages are also called "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer" and are usually longer and thinner than ''Weißwürste''.
The recipe hardly differs from the one for ''Weißwurst'' although less pork rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small piece ...
and no parsley is used. The sausage does not have a casing but is put directly into hot water and boiled for about ten minutes and subsequently chilled which gives them their typical "wooly" surface. They can be eaten immediately, but it is more common to fry them first. This is done by dunking them in milk and sauteeing them until they are golden yellow. In this process they usually swell up, and are then served with warm potato salad
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
In the United States, it is generally considered a side dish and usually accompanie ...
prepared with oil and vinegar.
In Baden-Württemberg
Baden-Württemberg (; ), commonly shortened to BW or BaWü, is a German state () in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants across a ...
the sausage is called ''Oberländer'' and is used for making Currywurst.
Another variant is Stockwurst.
See also
*Bavarian cuisine
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, be ...
* Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
References
{{reflist Bavarian cuisine German sausages Cooked sausages