Nuremberg grilled sausage or “Nürnberger Rostbratwurst” is a legendary German sausage from Nuremberg in Bavaria region. These sausages are small, slender, and traditionally made from coarsely ground pork, seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder. Their unique taste balances savory and aromatic notes, with a hint of citrus from the lemon, making them distinct from other sausages.
The history of Nürnberger Rostbratwurst dates back to 1313, with strict production regulations ensuring their quality. Nuremberg’s butchers adhered to precise standards to guarantee the sausages’ consistency and flavor. Over time, these sausages became a culinary symbol of the region, celebrated for their distinctive taste and craftsmanship.
The sausages are typically grilled over a beechwood fire, giving them a characteristic smoky flavor. They are often served three at a time in a roll, known as “Drei im Weggla” (“Three in the Way”), accompanied by sauerkraut, potato salad, or horseradish. This traditional serving style highlights their role in local culture and cuisine.
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