Talk:Weisswurst

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I definitely don't want to go into an edit war over this, but do we really need the german plural "Weisswürste"? Everyone who speaks German will know what the standard plural form is, the only reason I included the Bavarian spelling is that it is different from the standard spelling and because it is the spelling that will usually be found on menus in regions where weisswürscht are served :) Ferkelparade 13:38, 5 Jun 2004 (UTC)

Hi! Sorry, but I live in Munich since 2 years and I never found the "Bavarian spelling" (Weisswürscht) on a menu. But I´m sure you´ll get what you want if you order it. ;-) (The Bavarian love their tourists and the waiter will have a funny day). :-)))

So far,

Nicky knows e 20:15, 5 Jun 2004 (UTC)

Hmm, just came back from my favourite bar (Sappralott in Neuhausen), and they have weisswürscht on the menu, I think the Simpl also has that spelling...not that any of that is terribly important, we can also leave out the plural form altogether :p Ferkelparade 23:47, 5 Jun 2004 (UTC)

How does this differ from the sausage routinely sold in the United States as "bockwurst"? Haruo 03:34, 11 Jul 2004 (UTC)

Oh, I see. I missed the part about "eaten without the casing", which is not normally true of American bockwurst. So perhaps bockwurst needs an article, not just a redirect? 03:37, 11 Jul 2004 (UTC)

Well, both are sausages, and both are eaten boiled rather than grilled, but that's where similarities end...there are big differences in how they taste due to different ingredients, and Weisswurst is usually much softer than Bockwurst. Definitely two different things :p -Ferkelparade 11:57, 11 Jul 2004 (UTC)

Actually the correct spelling is "Weißwurst" since after a diphthong the "ß" remains.

Futhermore the Standard German plural is "Weißwürste" while "Wurscht/Würschte" is rather the downritten dialect. —Preceding unsigned comment added by 217.225.91.42 (talk) 19:49, 4 October 2007 (UTC)

weisswurst or weisswurscht or weisswürschte or whatever... dear mr ferkelparade, i *thought* you cooked the things by boiling water, then taking the water off the boil and putting the weissxxxxx in for 10 mins, and during this time you do not apply any more heat, i.e. they cook from the residual heat in the water. if you do apply heat, they burst. i tried to cook them this way, and my bavarian friends nearly lynched me. your phrase "just short of boiling" implies (as a native english speaking englishman i claim authority) continuous application of heat. so. damit ischt s gsagt -Bukowski

I don't know how to cook them, but I concur on the language. It sounds like you heat them for 10 minutes in water kept just lower than boiling temperature. Salvar (talk) 21:11, 26 November 2007 (UTC)

You should keep it lower than boiling temperature. You can't use "zuzeln" to eat the weißwurst if the skin is broken (which is a result of too much heat). —Preceding unsigned comment added by 141.84.69.20 (talk) 10:35, 29 April 2008 (UTC)

That's interesting. The way you describe (cooking in the residual heat) is what was shown to me by my Bavarian friend. Maybe there's different ways of doing it even in Bavaria? PeteVerdon 10:29, 13 October 2007 (UTC)

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those "citation needed" are a joke, right? 194.76.29.2 (talk) 17:32, 29 November 2007 (UTC)

[edit] Globalize template - world view

I added the "globalize" template because of the redirects from "white sausage" and "boudin blanc". The article currently only gives a Bavarian/German context to the food item. Either the redirects should be eliminated, or (better yet), the article should be modified to reflect the other items (including the use of those terms in bold in the intro paragraph). In the latter case, I would thing that according to wiki English-use policy, the article should also be moved to "white sausage". - NYArtsnWords (talk) 20:58, 9 December 2007 (UTC)

• a weisswurst is a specific type of sausage from Bavaria. It would be awkward to "globalize this article. A boudin blanc is not an alternative for weisswurst, but a special type of boudain. It originates in France and is also common in Belgium and Cajun cuisine as well. White sausage can refer to both, weisswurst and boudin blanc. so I changed the redirect target for boudin blanc and made a disambiguation page for white sausage. since there now is no need to globalize the weisswurst, I'm going to remove the template.--BSI (talk) 22:07, 9 December 2007 (UTC)

pl:Biała kiełbasa is a popular dish in Poland. Can someone compare the two? Any difference?Xx236 (talk) 09:06, 13 March 2008 (UTC)