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Reader Comments (Page 1 of 1)
9-17-2007 @ 10:10AM
Justin Glow said...
Did you read Chris's article? He actually does mention most details you claimed he didn't:
"On your table, you’ll find a pot of sweet Bavarian mustard..."
"Time to settle in with Munich’s meatiest delicacy: the delicate, white veal sausage called weisswurst."
"Start by slicing your weisswurst in half."
"Poke your fork into the filling of the piece you’ve just cut off and draw your knife lengthwise across the top, cutting just deeply enough to split the skin (it should peel back in flaps)."
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