As a German, I must clarify that Weisswurst is not a typical German dish...

...it is a typical Bavarian dish.

Bavarians are in Germany what Texans are in the USA (I think in every respect).

Would a gentleman from Boston like to hear that pork skins are a typical American diet?

For the rest of the Germans, the idea of having a "Zweitfrühstück" (second breakfast) with warm weißwurst and beer around eleven a.m. is quite foreign, especially on workdays. We may do that on vacation in Bavaria or on special occasions on sundays (when we have the chance to take a sound nap afterwards).

Hi Traveller1959,

Although the book DH read at Borders Book Store mentioned the zweitfruhstuck as German, I can't remember if there was a reference to Bavarian origins- sorry!

Of course, it was not a normal part of the German workday (as we suspected it was not), I think our kind German hosts were humoring their American counterparts!

In any case, they all had great fun with it and the pictures from the day show a grinning group of guys.

I love a nice sausage.

Do you prefer yours long slender as the Original poster, or do you prefer the shorter ones but with more girth.

I always go for the girth.

Are you asking if length or width is more important?

Hmmm . . .

(Hope I don't get banned )

It's really the quality of the meat that matters in the end.

Oh boy, I better do a quick copy and paste of the contents of this thread so I don't lose Hardwater's meister metzgeri info! We definately plan to make a pilgrimmage!

Lawchick, Thanks for making me laugh on a cold dreary day, with a ton of work to do!

For the absolutely best sausages and meat contact www.stiglmeier.com. The sausages are just like they are in Germany.

I tried looking for Löwensnf and came up with this website:

http://www.germandeli.com/

They even have the Steiglmeier sausages.

Dear Joe,

Please take long URLs to www.tinyurl.com and have them turned into short URLs.

Long ones mess up the formatting.

We just got back from a trip that included Paris, Regensburg and Munich. My favorite meal was at the Historiche Wurstkuchl in Regensburg. They cook those thin, white sausages over the beechwood charcoals, serve it with kraut, mustard and caraway rolls - And a nice dark wheat beer too. Aboslutely delicious! In Munich I started eating the weiswurst breakfast as well. Thanks for the information about German food available on-line!