World-Famous and Well-Loved: The Nuremberg Bratwurst! If you're visiting Nuremberg, you must try Nuremberg Bratwurst - then you'll discover why these delicious sausages are known and loved far beyond the borders of Germany!
This skinny pork bratwurst can trace it's roots back to the historic German town of Nürnberg. In Nürnberg, these petit sausages are often served three to a bun, Drei im Weckla, as popular street food.
The little sausage has become a symbol of the city. This bratwurst tradition began in 1313. To ensure that it remains the same in the future, the European Union awarded the Nuremberg bratwurst a Protected Geographical Indication (PGI) – in 2003, as the first sausage in Europe.
Bratwurst (German: [ˈbʁaːtvʊʁst] ( listen)) is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.
There is supposed to be 60% of the meat coming either from the neck or from the shoulder of a pig and 40% from the belly. The mix of spices has a focus on majoram and of course salt. Since the sausages have about the size of a finger, it is made with sheep casing instead of hog casing.
German liver sausages is also known as Leberwurst, liverwurst and braunschweiger. Like other traditional foods, there is no set recipe for either. Just like there is no set recipe for tuna-noodle-casserole, everyone seems to make it a bit different but anyone can still identify it for what it is.
Weißwurst [ˈvaɪsvʊɐ̯st] ( listen), literally white-sausage; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
Here they are traditionally served on a pewter plate, with sauerkraut and/or potato salad and/or fresh horseradish. If you have tried a Nuremberg sausage before, one way of preparing them might be new to you. Locals also eat a version which is simmered with onions, wine, vinegar and juniper berries.
Nuremberg is, of course, famous for its 'Lebkuchen' or gingerbread.
In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg. With the project finished, the tiny construction office next to the bridge found new life as a food stand serving meat dishes. Today, it still serves customers, making it one of the oldest restaurants in the world.
Blutwurst (Blood Sausage) is a specialty cooked sausage (Brühwurst) eaten around the world. Traditionally, it is made from the blood of freshly butchered pig, sheep, lamb, cow, or goose.
The biggest German sausage is probably Thüringer rostbratwurst. Although it's thin, it's very long and usually served in a small bun, making it look even larger. Mettwurst is also another German sausage than is much longer than most other varieties.
Nürnberger Rostbratwurst
These smaller, pinkie-sized sausages originate from the historic German town of Nürnberg. They make a great breakfast sausage and are typically served six at a time, grilled, with potatoes, sauerkraut, and horseradish cream.
Sausages and meat rank high on the list of things that Germany is known for – and with good reason. With over 1,200 types of sausage, Germany is a global leader in the production and consumption of this meat treat. So we're here to give you the basics!
“Oktoberfest is very specifically Bavarian, and while other parts of Germany do celebrate it, they tend to stick to the weisswurst,” said Denes. These white-colored sausages are smooth and mild-flavored, made with a combination of veal and pork back bacon.
A German breakfast consists of hearty Brot (breads) and Brötchen (rolls), decorated with butter, sweet jams and local honey, thinly sliced meats, cheese and even some Leberwurst.
Weisswürste are usually eaten as a mid-morning snack as traditionally, at least, they're made fresh each morning and don't contain any preservatives, meaning they don't stay fresh for long and need consuming before midday.
Bauernwurst (Farmer's Sausage): a traditional German favorite made from coarsely ground, smoked pork and beef meat, seasoned with onion, garlic, marjoram, and mustard seeds. Excellent for grilling and frying, the Bauernwurst is a spicier, stronger flavored cousin to Bratwurst.
Bratwurst is the preferred German sausage for this, although you often find other types of sausage used depending on where you find them in Germany. The bratwurst is most often boiled first to give it a soft and fluffy texture inside, and then fried until the outside is crunchy and golden, and delicious!
What is a Käsekrainer? Answer: a large, thick parboiled sausage filled with small chunks of cheese (German: Käse) to which the Käsekrainer owes its name. You typically fry or grill it, which melts the cheese to create the distinctive texture and taste.
The famous sausage
Obviously the most famous type of sausage in Munich is the weisswurst or white sausage.