The hearty original Nuremberg sausages are a “must have” on the grill for both confirmed and occasional sausage lovers alike! It also makes a pretty good show when it is served up for breakfast!
With the status of the protected geographical indication (PGI), these delicacies are ranked alongside other traditional specialities, such as Parma ham, champagne and Grana Padano cheese in the list of the top European foods. They may only be made in the administrative area of the city of Nuremberg in accordance with the defined recipe and they bear, in addition to the official EU symbol, their own original seal.
The recipe for the Nuremberg sausage was first set down officially by the City Council of the Imperial City of Nuremberg in 1313 and was from the outset based on the principle of using the best quality ingredients ("sweinen lentpraten").
Since pig farming is hardly possible in the city, the pigs were imported as far as possible. Because both the quality and quantity of the pigs from the surrounding area was not sufficient, the pigs soon also had to be imported from the main pig production regions of Bohemia, Poland and Hungary. From 1891 onwards they came from the largest stockyards and slaughterhouse in Northern Bavaria in Nuremberg. Even today each Nuremberg sausage manufacturer decides for himself which suppliers to use for his pork to satisfy the quality requirements. Equally, the essential ingredients, such as sheep's intestines, salt, marjoram, pepper and other spices in accordance with the manufacturer’s choice, are not really true products of Nuremberg, but have their origins in the city’s flourishing trade with the East (via Venice).
Since 2003 the granting of the PGI status to the Nuremberg sausages under European law has protected Nuremberg’s many years of tradition of making these sausages against misuse of the brand by those who do not have this knowledge, skill and tradition. To maintain this protection, it is therefore also necessary that all the stages of production of these sausages should be performed in Nuremberg itself.
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.