Ingredients for the pilgrim's breakfast
for 2 persons
- 4 veal sausages from the butcher
- 4 pretzels from the baker
- Sweet mustard from the jar
- Butter
- Best served with a wheat beer from the region.
Pilgrims' breakfast
In Altötting, pilgrims traditionally have a breakfast of veal sausages with pretzels. No wonder, because the pilgrims who come here often have a long journey ahead of them and behind them. Many are on the Way of St James and are travelling further south or have been on a pilgrimage to Altötting for several days.
Bavarian veal sausages are made from veal and pork and have a special seasoning. They can be found in every Bavarian butcher's shop and everywhere where a traditional Bavarian breakfast is served - because, as the saying goes, veal sausages should no longer hear the "Zwölfeleuten", the midday bell. With pretzels and sweet mustard, they are an inseparable part of Bavarian food culture, preferably with a palatable wheat beer.
Preparation of the pilgrim's breakfast
- Bring the salted water to the boil and remove the pan from the heat. Add the veal sausages and leave to simmer for approx. 10-15 minutes with the lid on at an angle. Do not boil any more, otherwise they will burst open.
- Set the table, open the wheat beer, pour into a wheat beer glass, prepare the mustard and butter, put the pretzels in a basket (the eye eats too).
- Finally, bring the hot Weißwurst sausages to the table in a pot - this will keep the ones you eat later warm.
- How exactly you eat veal sausage is a crucial question in Bavaria, but one thing is certain: without the skin. You can first cut it lengthways and remove it completely, then skilfully tease out the inside or cut off pieces individually and remove the skin with a knife.
Recipe from the Hotel zur Post on Kapellplatz
