Breakfast · 20 min · german

Weißwurstfrühstück — Bavarian White Sausage Breakfast

If you like weißwurst sausages, you’ll love this German breakfast — 20 minutes from craving to table. It is weeknight cooking that still hits your targets — 35 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 4 Weißwurst sausages
• 240 g Soft pretzels
• 4 tbsp Sweet mustard
• 2 bottles Wheat beer

Steps

1. Bring a pot of water to a bare simmer — 160°F, steaming but not bubbling. Boiling splits the casings and turns the sausages to mush.
2. Lower in the weißwurst and poach 10 minutes until heated through. They’re already cooked; you’re just warming them gently.
3. Meanwhile, warm the pretzels in a low oven for 5 minutes so the crust crackles again.
4. Serve the sausages on a wooden board with the pretzels and a generous pool of sweet mustard. Traditionally eaten with wheat beer before noon — and never after noon, as Bavarian grandmothers will tell you.
5. The ritual: cut the sausage in half, peel back the casing with your knife and fork, and dip each bite in mustard. The casing is never eaten.

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