The true way to make Weißwürscht: with the Opferwurst
I have some tips for the o.g. Read the topic and now give my mustard.
To heat the white sausage properly, you need a sacrificial sausage. That is, you heat a white sausage until it bursts.
Take out the burst white sausage and heat up the white sausages that are supposed to be eaten.
A sacrificial sausage is necessary because the white sausages do not lose their taste because the water is already "saturated" with the aromas of the sacrificial sausage. If you do not believe it: drive to Munich to the Hofbräuhaus (eg) and ask the chef.
