Wollwurst

Wollwurst is Bavarian, strongest around Munich and Upper Bavaria, and it belongs to the quick hot meal, the butcher's supper, the plate you make when the potato salad is already waiting. It is close kin to Weisswurst, but it has no skin, and that changes everything. No casing means no shield. The pan decides the sausage.

In Bavaria you'll hear it called Gschwollene, the swollen one, or Nackerte, the naked one. Swabia knows similar pale scalded sausages, but the Munich table fries this one until the outside goes deep gold and the inside stays soft. Im Norden anders, im Süden anders. The north has its smoked sausages and rye; this is the southern pan with butter and a roll.

The rule is simple: fry it slow. High heat tears the surface before it browns, and poaching washes out the butcher's seasoning because there is no skin holding it in. Runter mit der Temperatur. Give the butter time to foam, baste the sausage, and let the milk proteins help the browning. Das braucht seine Zeit, even when the whole meal is quick.

Serve it in a Semmel, a crusty bread roll, with sharp mustard and onions, or beside potato salad if you want the proper plate. Nothing from a jar except the mustard, and even that should know what it is doing.