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Nürnberger Rostbratwurst, literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg.

Nürnberger Rostbratwurst

Media: Nürnberger Rostbratwurst

History

The recipe is very old: according to historical sources it dates back to 1300. It seems that the poet Johann Wolfgang Goethe also loved Nürnberger Bratwürste, so much so that he had them sent by mail to Weimar.[1]

Characteristics

Small and thin and light in color (Bratwurst), the weight is about twenty grams for about 7-9 centimeters in length and 2 centimeters in diameter.[2] Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram. Other aromas include pepper, chervil, cardamom, ginger and lemon, as well as salt, the various mixtures vary according to the producer. The casing used is made of sheep.

Protected designation of origin

Nürnberger Rostbratwurst is protected throughout the European Union as a "protected geographical indication" (PGI). This means that Nürnberger Rostbratwurst can only be produced in the city of Nuremberg.[3]

Consumption

The best way to enjoy them is well roasted on the grill and placed three at a time between two slices of bread, seasoned with mustard and sauerkraut. This is also the way they can be found in the many kiosks in Nuremberg that offer snacks. If they are eaten as a main meal, they are accompanied by sauerkraut, potato salad or horseradish.[4]

References

Related articles

• Currywurst
• Choucroute alsaziana
• Hot dog
• Leberkäse
• Leberwurst
• Thüringer Rostbratwurst
• Weißwurst

На других языках

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- [en] Nürnberger Rostbratwurst

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[ru] Нюрнбергские жареные колбаски

Нюрнбергские жареные колбаски (нюрнбергские жареные сосиски, нем. Nürnberger Rostbratwurst) — маленькие немецкие варёные колбаски, предназначенные для жарки на гриле. Специалитет франконского Нюрнберга, с 2003 года находится под защитой географического указания. В 2013 году нюрнбергские жареные колбаски отметили 700-летний юбилей: 13 сентября 1313 года нюрнбергский городской совет впервые постановил, что на их производство должна идти только филейная часть туши свиньи. Соответствующий документ — «мясной указ» хранится в Баварском государственном архиве[1].

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