The other white sausage

Delicious with sweet mustard and a pretzel, that's how we know it - the Weisswurst, at least the Bavarian one. One thinks rather less of sea creatures. But it is precisely this luxury variant, the Hamburg Weißwurst, which in addition to veal and bacon is refined by sea creatures (today herring), was developed in 1813 by the personal chef of the French Marshal Davout and is still a delicacy in the far north. Good.