Weisswurst (German Weißwurst literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.
Weisswurst is brought to table in a big bowl together with the water used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called "Zuzeln", in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.
Weisswurst is commonly served with a special Bavarian sweet mustard ("Weisswurstsenf") and accompanied by Brezen and Weißbier; according to tradition, Weißwurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Still today, most bavarians eat their Weisswurst before noon.
It should be noted that Weisswurst is rarely eaten in parts of Germany besides Bavaria (although it is available at well-assorted grocery stores and butcheries almost throughout the country)—a fact that helped coin the term Weißwurstäquator.