Weisswurst, literally translated to
English, means "white sausage". It is a fresh
sausage, and is highly perishable, so is considered to be a "fine" example of
German smallgoods. Good fresh weisswurst, grilled or barbequed over open flame, is a highly rewarding sausage experience for the consumer.
The constituent meats of the classical weisswurst are equal parts pork jowl fat and veal, very finely ground. Uncommonly for German sausage, the weisswurst is only mildly seasoned, with salt, white pepper, sugar, and small amounts of mace and ginger. The Swiss add some lemon zest and milk powder to the mix.
Links are commonly four inches long and plump.
research sources include Ariel's Recipe Archive, and the National Hot Dog and Sausage Council