TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

WHITE SAUSAGE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-03-09

English

Subject field(s)
  • Meats and Meat Industries
  • Cooking and Gastronomy (General)
CONT

Weißwurst (German, literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork guts and separated into individual sausages about four to five inches in length and a bit less than an inch thickness.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Cuisine et gastronomie (Généralités)
DEF

Délicate saucisse blanche d'origine allemande, faite de veau, de crème et d'œufs.

OBS

La Weisswurst est traditionnellement servie après minuit lors de l'Oktoberfest avec du pain de seigle et de la moutarde.

OBS

Dans la cuisine française on parle de «boudin blanc».

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: