Delicacies must have a homeland

A culinary homeland: This is the unmistakable fragrance, the beloved taste, artisan craftsmanship, the tradition of production of local delicacies and a very special feeling for life. When buying our protected original products, you can be certain that you are only being given the finest quality products from our region.

Characteristics of a sausage restaurant

In a real sausage restaurant the Nuremberg Rostbratwurst sausages are always served to guests in the following manner: The golden rules are:

The original Nuremberg Rostbratwurst sausages must be grilled on a barbecue. We exclusively use original Nuremberg Rostbratwurst sausages, either which we have made ourselves or which come from another Nuremberg butcher or manufacturer.

A pewter plate or a pewter hart-shaped plate is traditionally used for serving Nuremberg Rostbratwurst sausages. The classical accompanying dishes include: Sauerkraut, potato salad, horseradish & pastries.

The original Nuremberg Rostbratwurst sausages must be served in the unique traditional quantities, i.e.: 6, 8, 10 or 12 sausages. The same quantities are served in the “Saure Zipfel” dish. Other traditional portions include “Three im Weckla,” two raw sausages in the “G’häck-Weckla” or G’häck-Brot” and “One on the fork.”

Nuremberg’s sausage restaurants