The Weisswurst tradition

Nothing's more Bavarian than a breakfast of Weisswurst. It's a delicate, very perishable sausage made early in the morning with finely ground veal, pork and mild spices; heated in barely simmering water; served and eaten before noon with sweet mustard and soft, doughy Brezn. Of course you drink the cloudy, slightly fruity wheat beer called Weissbier.

That's your zweites Frühstück here at the beer halls in Munich, where your table companions are pensioners and local businessmen indulging in their traditional second breakfast. (The tourists will come for dinner; right now, they're out in the Rathaus square gawking at the Glockenspiel.) You slice the sausage lengthwise and pull it away from the skin. Minimum order is two, but it's considered unlucky to eat an uneven number. So give in to superstition, already! You can skip lunch and make a mid-afternoon pastry stop instead, right? Another excellent German tradition.