The lecture hall was about the (white) sausage

or how experts can be mistaken

At the University of Hohenheim, Prof. Albert Fischer wanted to prove to his students that the discussion about the Munich white sausage was very much shaped by prejudice. But things turned out differently during the blind tasting.

In the Bavarian capital, the Münchner Weißwurst Association is fighting for comprehensive protection of this very specialty of protected origin - just like the people of Nuremberg protect their bratwurst. A dispute arose as to whether "Münchner Weißwurst" could continue to be produced outside the city and district of Munich, even without an important original ingredient, veal.

That's exactly what makes the difference, pure pig recipes, like the one from the carpenter from Tannhausen, they're horrible. Well, they didn't say it quite like that, but they almost meant it and meant it in any case.

The Hohenheim professor Albert Fischer is a Bavarian Swabian and a recognized sausage expert. He is of the opinion that the best white sausages can be found in Upper Bavaria and in Bavarian Swabia, which can also be proven by boiled sausage tests, for example by the DLG.

Fischer thinks nothing of the requirements of the Munich protection association for the raw material. Above all, economic interests would be behind it. The veal can be replaced with pork without any loss of quality. In order to prove this to his students, in one of his meat technology lectures he carried out a comparative tasting of white sausages fresh from the kettle made only from pork versus those made from veal.

The result: the variety with veal convinced the 35 studying test eaters significantly more than the pure pork counterpart.

Nevertheless, he is right, Fischer Albert, what the protection community wants is actually a protectionist action that has nothing to do with the real quality of the Weißwurst made in Munich.

The white sausages tasted were all made together in Hohenheim, which is known to be in Baden-Württemberg. According to recipe specifications by a recognized Bavarian-Swabian sausage specialist and under his strict supervision. So it's no wonder that the race ended like this.

And then the DLG says ...

Source: Hohenheim [ Thomas Proeller ]