Nürnberger Rostbratwurst or grill sausages   

Nürnberger Bratwurst, Werschdla, Broadwerschtla

Nürnberger Bratwürste are sausages with an individual weight of 20-25 g and a length of around 8 cm.

The Nürnberger Bratwurst tastes best fresh from the charcoal grill crisply browned on all sides. The grilled sausages are mostly served in threes inside a bread roll and this is the form they are often bought from street stands in Nürnberg. Eaten as a complete meal, they are served with Sauerkraut and good solid farmhouse bread with the accompaniment of a tasty beer. Inhabitants of Nürnberg also enjoy these sausages served with potato salad or horseradish sauce.

Nürnberg

The Nürnberger Rostbratwurst is first documented in 1313. Mentioned in a document “das Glöcklein Peim Koch” in 1487 was the "Bratwurstglöcklein" (little sausage bell), which stood on the north side of the Moritz chapel in Nürnberg. This mentioned that the famousNürnberger Bratwürste was produced in a kitchen which had, contrary to the other kitchens, a licence for slaughtering and for selling and serving beer. The inn sign of the Bratwurstglöckls flaunted a blue bell with the date 1313, the year in which the Moritz chapel was moved to that site. The Nürnberger Bratwürste must have also have been found to be outstandingly tasty by Johann Wolfgang von Goethe because he ordered them by post from Nürnberg to Weimar. In 1941 it was reported that Nürnberger Bratwürste were only as long as a little finger and just as thick, consisting of pretty roughly ground pork, spiced with salt, pepper and crumbled marjoram. There were a few jokes over its small size.“Brat” in Bratwurst does not come from the German term braten (frying) but instead from the sausage meat-mix, which in Germany is termed the “Brat”.

The Nürnberg Bratwurst is made from pork meat without tendons and from belly of pork without rind. Typical flavouring is marjoram. Further flavourings used are salt, pepper, mace, ginger, cardamom and lemon powder, the flavouring components differing according to recipe.

All meat is put through the mincer and mixed with the flavourings to give a good binding mass. This is filled, but not too tightly, into sheep gut covers of 2 cm diameter Nürnberger Rostbratwurst can be retailed boiled, fried/grilled ready to eat, or raw- although with the latter they are then subject to regulations governing the selling of minced raw meat. The sausages are boiled at 65 °C for 15 minutes. Industrial producers deliver them either raw and packed in plastic, boiled or already fried. Butchers, on the other hand, sell their Nürnberger Bratwürste mostly raw.

In the Nürnberg area there are about 150 butchers producing Nürnberger Bratwürste. Four producers deliver them on an industrial scale.

 

The Nürnberger Rostbratwurst is an EU protected appellation of origin (g.g.A.) This means that the Nürnberger Rostbratwurst can only be produced in the city of Nürnberg.

Schutzverband Nürnberger Bratwürste e. V.