Wollwurst

Wool sausages are one of the Munich white sausage Related Bavarian specialty of veal and pork. They are also called Nackerte, Swollen, beaten or Oberlander. Wool sausages are usually slightly longer and thinner than white sausages.

Preparation

The basic recipe is not very different from that for white sausages, generally less rinds and no parsley be used. The sausage mixture is then stuffed into casings not, but injected directly with a spout in boiling water, cooked for about ten minutes at a moderate temperature and then quenched what the "naked" sausages are a soft " woolly " surface. Then they can be consumed immediately.

Typical, however, they still fry. For this purpose, they are dipped in milk, short and hot fried until they are golden brown (where they swell ). The traditional side dish is warm, prepared with vinegar, oil and cucumber potato salad.

Related sausages

In Baden- Württemberg the Wollwurst is used under the name Oberlander as a basis for the local currywurst.

There is also another, the white sausage closely related sausage Stock sausage.