Take your family on a journey to Munich with this traditional recipe. The classic weisswurst sausages are served with a soft pretzel and warm potato mash topped with a sweet German mustard for a truly authentic meal.

  • 800g potatoes
  • 20g parsley
  • Weisswurst sausages
  • 100g pretzels
  • 50g German sweet mustard
  • Salt and pepper
  • Butter
  • Milk
  • Salt

What you'll use- Baking paper

  • Oven tray
  • Potato masher
  • Colander
  • Medium saucepan and lid
  • Large saucepan

Method: Prepare potatoesPeel and coarsely chop the potatoes. Pick parsley leaves and finely chop half, reserving remaining leaves whole for garnish. Boil potatoes Place the potatoes in a large saucepan. Cover with cold water and season with salt. Bring to the boil over high heat. Boil for 15 mins or until tender. Cook sausagesMeanwhile, bring a medium saucepan of water to the boil over high heat. Remove from the heat and place sausages carefully in the water. Cover with a lid and stand for 15 mins. Make mashPreheat oven to 120C. Drain the potatoes. Return to the pan and mash until smooth, adding 50g chopped butter, 60ml (1/4 cup) milk and the chopped parsley. Season with salt and pepper. Cover to keep warm. Warm pretzelsPlace pretzels on a lined oven tray and lightly brush with water. Sprinkle with coarse sea salt. Place in the oven for 5 mins or until warmed. Get ready to serveUse tongs to remove sausages from the pan. See cooking tip. Serve with mash drizzled with mustard and warm pretzel and butter if you like. Garnish with remaining parsley. Order Marley Spoon for Instant Dinner Inspiration!