Weißwurst is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. The mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 cm in length and 3–4 cm in diameter. In Poland, a similar kind of sausage, also named 'white sausage', is made from pork instead and most often served on Easter.