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FijiFlavors · Nuremberg
Pork sausages 7 to 9 centimeters long, seasoned with marjoram and grilled, served by the dozen with sauerkraut or inside a roll. They have protected geographical indication since 2003 and may only be made in Nuremberg.
Traditional dish from Nuremberg, Baviera
Also known as: Nürnberger Rostbratwurst, Nürnberger Bratwürste, Nürnberger Bratwurst
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Nürnberger Rostbratwürste — Nuremberg, Germany
Nürnberger Rostbratwürste are Nuremberg’s grilled sausages. They are thin and short: measuring 7 to 9 centimeters and weighing 20 to 25 grams raw. The mixture is pork, coarsely ground, seasoned mainly with marjoram and stuffed into thin lamb casing. The word Rost in the name evokes the grill over the fire where they are roasted.
Since 2003, Nürnberger Bratwürste and Nürnberger Rostbratwürste have been a protected geographical indication of the European Union. All stages of production, from grinding the meat to filling the casings, must take place inside the city of Nuremberg; the meat may come from elsewhere. A protection association, created by the city, the butchers’ guild and the producers, oversees the name.
The small size is the sausage’s hallmark, and the city enjoys stories to explain it. One says the sausages were made so thin they could pass through a keyhole and be sold after curfew. These are legends told in Nuremberg; the more reliable historical record is the recipe and size regulated by the city.
There are three classic ways to order. To eat while walking the old town: Drei im Weggla — three sausages inside a small roll with mustard. At the table: six, eight or twelve grilled sausages served on a pewter plate with sauerkraut, potato salad or horseradish. And there are Blaue Zipfel, slowly cooked in a vinegar-and-onion broth that gives the sausages a bluish tint.
The Rostbratwürste are found throughout the city, from market-square stalls to taverns, and at the Nuremberg Christmas market, the Christkindlesmarkt, they sit beside Lebkuchen as Nuremberg flavors.
Nuremberg , Baviera
The Nürnberger Rostbratwürste have protected geographical indication and may only be produced within the city of Nuremberg.
Pork coarsely ground (belly, cheek, ham or loin, depending on the recipe), pork fat, salt, pepper and marjoram, in thin lamb casing.
Grilled, served in portions of six, eight or twelve with sauerkraut, potato salad or horseradish. To go: three inside a small roll with mustard (Drei im Weggla). Also cooked in a vinegar-and-onion broth (Blaue Zipfel).
All year round, for lunch or as a snack; especially popular at the Nuremberg Christmas market during Advent.
Your questions
At the table, people usually order six, eight or twelve, served with sauerkraut, potato salad or horseradish. To eat while walking, three inside a small roll — the Drei im Weggla.
Not under that name. Since 2003 they have protected geographical indication from the European Union, and all stages of production must take place within the city.
They are Nürnberger Bratwürste slowly cooked in a vinegar-and-onion broth instead of being grilled.
Flavors of Germany
Aachen spice cookie, sweetened with syrup and with small pieces of brown candi sugar that crackle when you bite them. It can be hard or soft, plain, with almonds or coated in chocolate. It has a protected geographical indication from the European Union.
Fresh pasta dough filled with ground meat, spinach, soaked bread, onion and herbs, served in broth, browned with onions, or sliced and fried with egg. A Swabian dish with protected geographical indication since 2009, traditional at Easter week.
Layered chocolate sponge cake soaked in Kirschwasser, the cherry brandy of the Black Forest, with cherries and whipped cream, topped with chocolate shavings. Black Forest tourism presents it as the region’s most famous sweet specialty.
Dark beer with a smoky flavor, made with malt dried in the smoke of beech firewood. Bamberg tourism presents it as part of the city’s identity, and the traditional preparation is listed in the Slow Food Ark of Taste.
Paste of camembert or brie cheese mashed with butter, paprika and, depending on the recipe, onion, cumin or beer; eaten with bread or a pretzel. A beer‑garden dish from Bavaria, with protected geographical indication since 2015.
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Kale slowly cooked with bacon, served with the smoked sausage Pinkel, smoked pork and potatoes. Bremen’s official portal presents it as the city’s best-known specialty, a winter dish of the Kohlfahrt.
Light, pale beer with top fermentation, served in a thin cylindrical 0.2‑liter glass by the breweries’ waiter, the Köbes. It is a protected geographical indication and may only be made in Cologne and in a few breweries in the region.
Sweet Christmas bread with raisins, candied orange and lemon peel, almonds and plenty of butter, coated with powdered sugar. Mentioned in Dresden since 1474, it has had protected geographical indication status since 2010.
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Cold sauce of seven chopped fresh herbs with sour cream, served with hard‑boiled eggs and potatoes. The mixture of the seven herbs, grown largely in the Oberrad neighborhood, has protected geographical indication.
Sweet made from fermented, laminated dough with butter, sugar and cinnamon, rolled and pressed until it takes its characteristic flattened shape. Hamburg’s official portal presents it as a specialty of the city.
Dry, acidic apple wine, fully fermented, served in the Bembel ceramic jug and in the diamond-patterned glass called the Gerippte. It is a protected geographical indication of Hesse, and the apple wine culture of the state is listed in the German inventory of intangible heritage.
Little tart of shortcrust pastry filled with marzipan, almonds and a touch of jam or a cherry, with two strips of pastry crossed on top. It replaced the roasted lark, a Leipzig dish until the hunting ban in 1876.
White veal sausage with bacon and parsley, warmed in hot water and served with sweet mustard and a pretzel, traditionally before midday. It is one of Munich’s best-known specialties.
Honey cake with spices, walnuts and almonds, often baked on a thin wafer and covered with chocolate or icing. It has a protected geographical indication since 1996 and may only be made within Nuremberg.
Ball of strips of shortcrust pastry, fried and dusted with confectioners’ sugar, resembling a snowball. Rothenburg ob der Tauber tourism presents it as the city’s regional specialty.
Cake baked in thin layers on a spit that turns in front of a fire; when sliced it shows rings like those of a tree trunk. Made in Salzwedel since the early 19th century, it has been a protected geographical indication since 2010.
Long, thin pork sausage, 15 to 20 centimeters long, seasoned with marjoram, cumin and garlic, grilled over charcoal and eaten in a small roll with mustard. The earliest known mention dates from 1404, and the name has protected geographical indication status since 2004.
