Heat the oil in a saucepan.

Cut the weisswurst in half and carefully peel the skins off off them.

Mix together the mustard and horseradish and use a pastry brush to lightly coat the wurst.

Lay out three flat plates.

In one place the flour, in the second place the pretzel dust and in the third whisk together the eggs.

Coat the weisswurst with the flour, then the egg, then the pretzel dust.

Place a layer of paper towels next to the stove.

When the oil is boiling, working with 2 or 3 pieces at a time, gently place the weisswurst in the oil and boil until golden.

Remove from the pan and transfer to the paper towels to drain.