Weisswurst with Sweet Mustard

Ingredients

• 8 weisswurst (fresh white veal and pork sausages)
• 4 cups water
• 1 bay leaf
• 4 soft pretzels, warmed
• sweet Bavarian mustard, to serve
• butter, for the pretzels

Before you cook

• Remove the sausages from the fridge 15 minutes before cooking so they are not ice-cold.

Steps

1. Pour the water into a wide pot and add the bay leaf.
2. Heat the water until small bubbles form around the edge, well below a boil.
3. Lower the sausages gently into the hot water.
4. Keep the water just below a simmer, with no visible bubbling, for 10 minutes.
5. Turn off the heat and let the sausages sit in the hot water for 5 more minutes.
6. Lift the sausages out with a slotted spoon, draining off excess water.
7. Warm the pretzels in a low oven or toaster for 3 minutes.
8. Split each pretzel and spread with butter.
9. Slit the skin of each sausage lengthwise, or peel it away before eating, as is traditional.
10. Arrange the sausages on plates with the pretzels.
11. Serve with a generous spoonful of sweet mustard on the side.