1. Bring the water to the boil in a large pot, salt lightly, then take it off the heat so it no longer boils (about 80 °C).
2. Put the white sausages into the hot water and leave them covered for 10-12 minutes - if the water boils, the skins will burst.
3. Meanwhile, stir the mustard with the honey and brown sugar until smooth - or use homemade sweet mustard.
4. Warm the pretzels (or fresh bread rolls) in the oven for 2-3 minutes and serve with butter.
5. Bring the sausages to the table in a bowl with their cooking water, sprinkled with parsley, so they stay warm.
6. Slit the skin lengthwise and "suck" the sausage out or peel it with a knife; eat with sweet mustard and pretzels.
Tip: By Bavarian tradition, white sausages are eaten before noon - a proper late breakfast.
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