Grilled on a beech wood fire. Or would you have the blaue Zipfel - a Nuremberg sausage in an onion and vinegar broth? Find original and traditional recipes!
Loved, appreciated and protected: Learn more about the protection of origin of our Nuremberg Bratwurst.
Probably the most famous restaurant after Auerbach's Keller hosted illustrious guests of its time. Discover how it rose to fame!
Our small, fine sausage is produced in the city of Nuremberg. They have been produced here for over 700 years.
A clear definition of the ingredients as well as regular inspections have all helped us to produce a top quality product.
Pig meat, salt, pepper and the fine marjoram note. This is a good product with a sound basis.
Curious stories are told about this small celebrity. There is bound to be a grain of truth behind them.
Experience something of the history of the Nuremberg sausage and find answers to questions such as: When did the people of Nuremberg first start eating sausages? Why are the sausages so small?
Grilled, fried or cooked? In addition to being cooked on the traditional grill, the Nuremberg Rostbratwurst sausages are of course also tasty when prepared in a pan and in a stock. Whether you prefer to cook them in a traditional way or to be creative with them, you will find many tasty recipe ideas in our recipe section.
Where could be a better place to experience the Nuremberg sausage than in one of the traditional sausage restaurants where they are cooked on beech wood fires? Nuremberg people also enjoy drei im Weckla, three Nuremberg sausages in a bread roll as they walk through the city.
