Skinning

In the butcher's trade, skin is a component of the sausage filling .

For example, in Munich veal sausages, it consists of boiled, loosened veal head parts with skin and connective tissue from calves and boiled rinds from young pigs. According to an official announcement made by the city of Munich in 1972, the skin must not be more than 10 percent of the sausage mass.

Web links

• Specialty country Bavaria - Munich white sausage

Individual evidence

1. ↑ No exclusive rights for the "Münchner Weißwurst" . In: FAZ of February 17, 2009, accessed on October 1, 2009