Weisswurst

[1][2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3+7⁄8–4+3⁄4 inches) in length and 3–4 cm (1+1⁄8–1+5⁄8 in) in thickness.

Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.

The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no colour-preserving nitrite is used in Weißwurst preparation.

Weißwürste are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins.

[4] Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork,[4] or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.