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Nuremberg Sausages

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!
More than 3 million of the small sausages are produced every day and are exported worldwide.

In 2003, the Nuremberg "Rostbratwurst" was the first sausage to be accepted on the EU PGI registry, which recognizes traditional, locally-produced specialities in the European Union. The protected geographical indication for Nuremberg Bratwurst says that every Nuremberg sausage must be made within the city limits of Nuremberg according to an official traditional recipe. In addition to the official seal of the EU, they also bear their own "Original" seal.

These culinary delights are eaten in groups of six, eight, ten or twelve with mustard or - more traditionally - horseraddish, which is called "Kren" in the local dialect. Typical side dishes are sauerkraut, potato salad or a farmer's rye bread. In additon to the grilled version, you'll also find sausages prepared as "Saure Zipfel". In this recipe, the brats are slowly cooked in a broth flavoured with vinegar, onions, wine and spices. The sausages sometimes take on a light bluish-grey color, which led to the name "Blue tails".

Three in a bun - A must-have in Nuremberg
Three in a bun - A must-have in Nuremberg © Uwe Niklas

All information on the "Nuremberg Bratwurst"

It’s 9 am at the Nuremberg Fair. Rides and food booths are still closed. Only a handful of showmen walk through the grounds. When I arrive at "Gigerlas Lössel", I receive friendly greetings from the employees.

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Because we love our bratwurst in Nuremberg, there are many ways to prepare them. And I have never seen this style - sausages in a spicy broth - outside of Franconia.

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The Nuremberg specialty "Blaue Zipfel" is well known. Here Michael Höllerzeder presents a new way of preparing the world-famous Nuremberg sausages – one which I’m sure you’ve never heard of. Why not give "Nuremberg Winterzipfel" from Michael Höllerzeder a try!

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The recipe of the Nuremberg bratwurst was first put into law by the City Council of the Free Imperial City of Nuremberg in 1313. From the very beginning, only the best quality ingredients ("sweinen lentpraten" - whole pork pieces) were allowed.

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Bratwurst Tour

A City Tour to "Sausage-Significant" Places

Learn about the history of the Nuremberg bratwurst and get answers to questions such as: How long have the citizens of Nuremberg eaten bratwurst? Why are the sausages so small? Why are they always served in even numbers on a plate, but threes in a bun?

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"3 im Weggla"

You can enjoy Nuremberg bratwurst many ways, but one of the most popular forms can be found at almost every corner in the Old Town: "3 im Weggla".

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In the classic bratwurst kitchens of Nuremberg, you won’t receive your Nuremberg sausages in a bun, but served on a pewter plate – some are heart-shaped – with sauerkraut or potato salad.

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The Nuremberg Sausage Protection Association was founded in 1989 and has the goal of protecting the quality, recipe and typical characteristics of "Nuremberg bratwurst" and "Nuremberg Rostbratwurst" which have a geographical origin from Nuremberg.

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Everyone knows the Nuremberg bratwurst are smaller than most, yet taste amazing. But why are they so small? We’d like to explore this question a little. There are a lot of theories and stories which hope to explain the size of Nuremberg bratwurst. We’ve picked out the best for you:

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Nuremberg's Specialties Bratwurst Restaurants

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