All about Nuremberg Bratwurst
Just 7- to 9-cm long and weighing not more than 25 grams, but it's big in flavor and is a one-of-a-kind taste treat: The Nuremberg Bratwurst. On March 18, 1998 the City Council of Nuremberg made its recipe law.
Only coarsely-ground lean pork may be used to create these sausages. In addition to the coarse texture of the meat (no filler and uncured), Nuremberg bratwurst must be packed in a sheep casing. The typical marjoram spice makes the Nuremberg sausages particularly delicious. Marjoram is particularly flavorful and contains a high percentage of essential oils. Other spices used include pepper, salt, nutmeg, cardamom and ginger.
In the meantime, this Nuremberg specialty is known far outside the local Franconian area and is not just popular during the barbeque season. In 2003, the European Union awarded the Nuremberg bratwurst a Protected Geographical Indication (PGI). This seal guarantees that all "Nuremberg Rostbratwurst" are produced within the Nuremberg city limits according to a prescribed recipe.
The Nuremberg bratwurst is the first sausage in the world to receive this special protection. The purpose of the association is the protection of the production and designation "Nuremberg Bratwurst" and "Nuremberg Rostbratwurste" with a geographic origin in Nuremberg and according to traditional quality, recipe and other typical characteristics.