We're at Munich's Hofbräuhaus where Master Butcher Andreas Zeller demonstrates how to prepare a breakfast favorite in Bavaria known by the locals as Weisswurst or Bavarian sausage. To make it you need mince meat which you then mix together with bacon, rind, onions and parsley.(The rest is a secret.) Find out more: www.dw.de/euromaxx-lifestyle-europe-2013-11-25/e-17205521-9798
