I remember the first time I flew out of the Munich Airport. It was about 7:30 AM, and I couldn't help but stare at all the people in the airport drinking huge mugs of beer for breakfast. It seemed crazy. Of course, that was before I was totally familiar with Bavarian culture, and now I think, "well, of course they drink beer for breakfast. What's so surprising about that?" Though I confess that I don't think I'll ever become that much of a convert. But I will eat the sausages and pretzels for breakfast.
Weisswurst (literally "white sausage"), soft pretzels, sweet mustard, and beer is the traditional breakfast in Munich. The sausage is made fresh daily from finely minced veal and pork, and a combination of spices. It is always served boiled, and the casings should be removed just before eating. Tradition also dictates that Weisswurst never be eaten after noon, though that tradition is apparently widely disregarded, because my work cafeteria sometimes serves Weisswurst for lunch. I believe the tradition came about because Weisswurst is highly perishable, but now that we have better refrigeration, maybe it's not such a big deal. Regardless, most people I know only eat Weisswurst for breakfast.
If you visit Munich, you can find Weisswurst on many breakfast menus, but it is also really easy to make at home. The sausages are available at every butcher or the meat department in the grocery store. Pretzels are ubiquitous in Munich, and sweet mustard is also widely available. Easy. So just boil those babies in salted water for 10 minutes, split them lengthwise, peel off the casings, and there you have it