|
|
| |
|
|
| |
| Nürnberger Bratwurst
|
|
|
|
|
| |
| Also Known As: Nürnberger Rostbratwurst |
| |
| The Nürnberger Rostbratwurst (or just Nürnberger Bratwurst) is a bratwurst from the city of Nürnberg. It is made from coarsely ground lean pork and is usually seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder. Each bratwurst weighs around 1 oz. and it measures 3-4 inches in length. |
| |
| Wurst Category: Bratwurst |
| |
| Good for Grilling? Yes |
| Good as coldcuts (sliceable)? No |
| Spreadable? No |
| Eat this wurst warm? Yes |
| |
| Specialty of : Nürnberg |
| |
| Serving & Cooking Suggestions |
| Although the Nürnberger Bratwurst can be fried in a pan, it tastes the best fresh off a wood-fire grill and crunchy and brown on all sides. It is typically served with sauerkraut and a hearty German bread. It is also enjoyed with potato salad and horseradish. They are traditionally served is sets of 6 or 12 (depending on your appetite). |
| |
| More Information & Cooking Tips |
| |
| Information on Grilling |
| |
| History |
| Over 690 years old: The first evidence of the Nürnberger Bratwurst dates back to the year 1313. It was in this year that the "Bratwurstglöcklein," a local kitchen dedicated to producing Nürnberger Bratwurst, was built. By 1462, more butchers began to produce the Nürnberger Bratwurst. These butchers had to present their bratwurst to experts, who checked the sausages for ingredients, form, quality, and water content, to make sure that all the sausages met the minimum standards. By the 16th century, butchers could no longer afford to produce the Nürnberger Bratwurst because the market price of the bratwurst sank greatly. However, the creative locals came up with a solution: make the bratwurst small and thin. Butchers were able to sell more this way, thereby staying in business. |
| |
|
|
|
|
|
|
|
|
| |
| |
|
|
| |
| |
| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
 |
| |
|
|
