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The search for the perfect white sausage

Each year, an eight-member Jury has been testing the best white sausages in Munich. Everyone has their own idea.

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white sausage number six is a problem to sausage. It is situated on a small plate, the side cut open, several heads lean in. "Too vague," says one. "The flavor is another unfair". "Need not," Metzger Meister Werner Braun. The members of this year's white sausage-examination of the Munich butchers ' Guild agree that the sausage number six could be better. "Which is much too soft," says Joseph, Peter, and takes a piece of sausage from the plate.

The Asia-cooking is part of this year's Jury. He pushes the piece of sausage between the thumb and the index finger, smells it, places it back. Peter has a clear vision of the perfect white sausage: "you must be ivory, the rind meal must not be large and the parsley must be fine to be worked." The taste he wants a balanced, light lemony Note with part fat percentage.

The eight-member Jury of the white sausage examination consists of two Munich-based restaurateurs, two consumers, two representatives of the Veterinary office and two master Butchers. Rate the white sausages to the appearance, smell, taste, and consistency. At the same time the sausages are examined in a food laboratory, chemically and microbiologically. For the results of the butchers will then receive certificates in Gold, silver and Bronze. At this year's test samples from 23 Guild were operated, and two vocational schools on the table. The sausages are in the morning, picked up unannounced, with numbers and the Jury served.

sausage number nine is clearly better than the six. "Great taste," says Peter, the other jury members to vote for him. "The sausage wins with every bite." Perfect, slightly lemonlike flavour, beautifully worked parsley, fine smell. Sausage number nine also has no problems with the surface tension: "When Slicing the sausage on bulged beautifully, as it should be," says Peter, and cuts off a piece. If number nine has the stuff to gold sausage will be on the 26. February. Then the certificate is awarded.

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