Bavarian White Sausage Breakfast with Pretzel and Sweet Mustard
Munich white sausages gently heated in hot water, served with soft pretzels, sweet mustard and radishes – the classic Bavarian breakfast.
- 15 min
- 730 kcal / serving
- easy
- Protein
- 25.8 g
- Fat
- 43.8 g
- Carbs
- 56.3 g
Contains: gluten, milk, mustard, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 Bavarian white sausages (Weißwurst)
- 2 soft pretzels (lye pretzels)
- 4 tbsp sweet Bavarian mustard
- 1 bunch radishes
- 1 pinch salt
Method
- Depending on the brand, white sausages contain celery and milk protein, and soft pretzels often contain butter or milk. If this matters to you, check the ingredient lists.
- Bring plenty of water to the boil in a large pan, remove from the heat and salt lightly. Add the sausages and leave them to heat through, covered, for 10 minutes. The water must not boil any more, or the sausages will burst.
- Meanwhile, wash, trim and halve the radishes and season lightly with salt. If you like, warm the pretzels in the oven at 180 °C for 3–4 minutes.
- Serve the sausages in their hot water in a tureen or bowl so they stay warm, alongside the pretzels, sweet mustard and radishes.
- To eat, slit the skin lengthwise and peel it off, or suck the sausage out of its skin the traditional Bavarian way ("zuzeln"). The skin is not eaten.
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