Nuremberg sausage, known as “Nürnberger Rostbratwurst,” is a traditional German sausage with several distinctive characteristics:
1. Ingredients: The sausage is typically made from finely minced pork, although sometimes a mix with beef or veal is used. It is flavored with various spices including salt, pepper, marjoram, and sometimes garlic.
2. Size and Shape: Nuremberg sausages are notably small and thin, usually about 79 cm long and about 23 cm in diameter. This size distinguishes them from other types of bratwurst.
3. Texture: The texture of Nuremberg sausages is smooth due to the fine mincing of the meat. They are usually filled into natural casings, which adds to their traditional appearance.
4. Flavor Profile: The flavor is savory and slightly seasoned with herbs, particularly marjoram, which is a key defining ingredient. The balance of spices gives them a unique taste compared to other sausages.
5. Origin: As the name suggests, Nuremberg sausages originate from the city of Nuremberg in Bavaria, Germany. They have been made since the Middle Ages and were granted PGI (Protected Geographical Indication) status, ensuring that only sausages made in the Nuremberg area can be labeled as such.
6. Preparation: Traditionally, Nuremberg sausages are grilled over an open flame or fried, often served with sauerkraut or potato salad. They can also be enjoyed in a bread roll as a street food item.
7. Serving Style: They are often served in portions of three or six sausages, typically accompanied by mustard and crusty bread.
Nuremberg sausages hold a special place in German culinary tradition, celebrated for their unique preparation methods and rich flavors.