listen), literally white sausage; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. ... The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

Why don't you eat the skin of Weisswurst?

Weißwurst has a thicker casing than other sausages. It is believed that a host of a tavern had run out of casings and had only those thicker casings left. That's how the Weißwurst was invented. Now, you don't want to chew on that casing or even choke it!

What German sausage is white?

Weisswurst. Bavarian white sausages, or weisswurst, are pale beige-colored links made mainly from veal, with a little pork and pork skin added in.