Third time European Focus guest trims a Weisswurst
We stopped in Dresden recently to take in the sights, including the rebuilt Frauenkirche. While there, we came across the Augustiner Brewery restaurant in the shadow of that magnificent church. It was just before noon, and so the right time for a “Weisswurst,” which is a Bavarian sausage made of veal and boiled, served with sweet mustard and of course, a fresh-baked pretzel. Bob Rokicki shows how to skin the wurst. (One of the only sausages in Germany where the skin is not consumed)
Guten Appetit!
