Nuremberg Bratwurst: A Forget-Me-Not for the Tummy

Holiday baked goods are always tempting – but sometimes you need something that really satisfies your hunger. Then just follow your nose: Let the irresistible smell of freshly grilled sausages lead you to the next bratwurst stand. When in Nuremberg, the world-famous bratwurst are a not-to-be-missed pleasure. These culinary delights are eaten in groups of six, eight, ten or twelve with mustard or – more traditionally – horseradish, which is called “Kren” in the local dialect. Or you can enjoy them as three of the small sausages are laid in a sliced-open hard roll (“Weggla“) and topped with mustard – voilà: You have a hearty snack in your hand. Don’t miss it!

World-famous and well loved around the world: the Nuremberg sausages

In 2003, the Nuremberg “Rostbratwurst” was the first sausage to be accepted on the EU PGI registry, which recognizes traditional, locally-produced specialties in the European Union. The protected geographical indication for Nuremberg Bratwurst says that every Nuremberg sausage must be made within the city limits of Nuremberg according to an official traditional recipe. In addition to the official seal of the EU, they also bear their own “Original” seal.

Why is the Nuremberg sausage so small?

The size and content of these marjoram-flavored pork sausages was first set down in 1497. A true Nuremberg Rostbratwurst is seven to nine centimeters long and weighs up to 20 - 25 grams. According to legend they had to fit through the key holes of the city gates – and, after opening hours, through the key holes of pub doors.

Once you’ve tried them, you’ll no doubt agree with the poet Jean Paul who wrote: “The bratwurst in my stomach are a wonderful forget-me-not from Nuremberg”...