Bavarian Weisswurst Breakfast with Sweet Mustard and Pretzels

What you need

• 8 weisswurst sausages, 2 per person
• 1 tbsp salt, for the water
• 1 bunch flat-leaf parsley
• sweet Bavarian mustard, for serving
• 4 soft pretzels, for serving

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil with the salt and a few sprigs of the parsley. Salting the water keeps the sausages from losing their seasoning.

2. 2

   Take the pot off the heat and wait until the water stops bubbling.

3. 3

   Slide in the weisswurst, cover the pot and leave them in the hot water until they are plump and hot all the way through, at least 71 °C (160 °F) in the centre, 10-15 min. Never let them boil, or the skins split.

4. 4

   Fill a warmed bowl or tureen with some of the hot water and the rest of the parsley.

5. 5

   Move the sausages into the bowl and bring it to the table so they stay hot.

6. 6

   To eat, cut each sausage lengthwise and peel the meat out of the skin, which is not eaten.

7. 7

   Serve with plenty of sweet mustard and the pretzels, traditionally before noon.

Imported from grimm-daheim.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.