early bird weisswurst making (for der feinschmecker magazine)

Every morning at 6 AM, Ludwig Wallner starts the production of what is said to be Munich's best Weißwurst in the basement of his restaurant Gaststätte Großmarkthalle. One of these mornings I was allowed to peek into the production - early bird day that was, but what a good Weißwurst breakfast to reward me afterwards! 

These pictures were commissioned by the German food magazine Der Feinschmecker.