Germany is well-known for its regional food specialties, with most localities offering their own dishes (and in some cases, full cooking styles) found nowhere else in the country. For example: Sauerkraut, one of the most stereotypically “German” foods to Americans, is rarely found in my grandparents’ home-state of Baden-Württemburg. However, once you cross the Main river into Bavaria, almost every restaurant will offer it.
Even beyond regional specialties, some foods in Germany are even more specifically local. One fine example we got to experience (a lot of) is the Nürnburger – a style of bratwurst native to – you guessed it – Nürnburg.
The sausages are smaller than typical bratwurst (only about 2-3 inches long) but are served in larger bunches, up to a dozen for a single portion. The sausages are partially boiled, then grilled right before serving.
The sausages can be served on a plate with sauerkraut, bread, and mustard (see featured photo); or in a more portable version with 3 packed into a hard roll. You’ll find establishments offering a cheap “Drei im Weckla” throughout the city.
The recipe for Nürnburgers dates back to at least the year 1300. The oldest restaurant in the city – Bratwursthäusle – has been open and serving Nürnburgers continuously since 1312. Of course we made a few trips here.
These sausages may seem simple, but trust me they are amazing. Legend has it that Johan Wolfgang von Goethe had them delivered by mail when he lived outside the city, and he was possibly the smartest man to ever live. The sausages were even awarded a PGI (Protected Geographical Indication) by the EU in 2003, as “the oldest sausages in Europe.” Make sure to try one (or several) when you visit Nürnburg!
