MUC Day 4

Sitting at the Munich Airport with time to kill before evening flight to London. Time for a bite. Realized I had not yet tried the legendary Munich speciality, the Weißwurst. Served with a pint of Pilsner and a warm salty pretzel for 8,60 Euro.

Served tepidish out of a pot of hot greasy water, the colour really didn't turn me on. Grey and non descript, unlike the colour of any other meat product I'd willfully put into my mouth.

They were OK. Probably wouldn't bother again, but when in Rome, yadda yadda yadda.

Thank god I only learned about Zuzeln after the fact...

Zuzeln

Zuzeln is a term in Bavarian slang and means sucking. The technique is as follows; the first half of the Weisswurst filling is sucked through one open end of the Weisswurst. After that, the rest of the Weisswurst filling is sucked through the other open end. You may notice that in order for this technique to succeed, the Weisswurst must be open at both ends. Therefore you have to cut off the knots and metal clips that may sit on the ends of the sausage before starting to suck. You should also notice that you use your hands for this technique - don't even try to work it out with a knife and a fork.

You should be warned that Zuzeln is the most complicated technique. If you are not trained to eat your Weisswurst this way, it might end in a mess. It is an art to use this technique without disgusting the other guests.

First you should probably watch this technique several times before applying it yourself. For your initial tries you should especially be careful with your teeth, since the Weisswurst peel is very delicate. If the peel becomes perforated by your teeth, sucking will become impossible. The second thing that is very hard to accomplish is the elegant handling of the empty Weisswurst half when starting to suck at the second end. Since the empty half looks like a condom - which is not very appetizing - you should cover it with the palm of you hand. The same applies if you have finished eating the whole Weisswurst. Then you should try to elegantly put the peel on the plate without dangling it around.