This dish is simply crying for a cold, crisp wheat beer. Its bitter notes cut the richness of the sausages.
Dissolve yeast in lukewarm water.
Add flour, sugar and some salt to a stand mixer. Add dissolved yeast and mix into a smooth dough. Place the dough into a large bowl, cover and let rise for approx. 1 h, until the dough has doubled in size.
Preheat oven to 200°C/400°F. On a lightly floured surface, knead the dough once more and divide into ten portions. Roll each into long strips and fold into a pretzel shape.
Add remaining salt to a large saucepan of boiling water. Turn down to a simmer and slowly add baking soda. Be careful, as foam can rise quickly if the water is still too hot.
Slide one pretzel at a time into the simmering water with a slotted spoon. Simmer for approx. 1 - 2 min.
Place the pretzels on a lined baking sheet, score with a knife and sprinkle with coarse salt. Bake for approx. 10 - 15 min. or until they are a deep brown. Heat veal sausages in a large saucepan of simmering water. Serve pretzels and sausages garnished with parsley and sweet mustard.