Franconia without bratwurst? Impossible! It is everywhere: You’ll come across it when you’re shopping, in a beer garden, on a market, or in a restaurant.
Crispy and brown on the outside, juicy on the inside, bratwurst attracts you with its unrivaled smell. In Franconia, it is served in a crispy “Weggla” (roll).
Restaurants traditionally serve sauerkraut or potato salad with it. Needless to say, there are other varieties: Asparagus with bratwurst, bratwurst in puff pastry, breaded bratwurst and even bratwurst cake. Another side dish is mustard which, however, is rejected by bratwurst purists. Instead, they swear by spicy horse radish.
The smallest bratwurst is the “Nürnberger Rostbratwurst (Nuremberg roasted bratwurst),” which is protected by an EU policy and, as a result, is definitely produced in the Franconian metropolis. It is spiced with salt, pepper and marjoram, is made from pork, only seven to nine centimeters long and weighs no more than 25 grams when raw. “Three in a Weggla” are offered at every bratwurst booth.
In Coburg, bratwurst is called “Coburger” (resident of Coburg). It is grilled above pine cones and is especially long. It is made from pork and beef, as thick as a thumb and 31 centimeters long when raw.
In Kulmbach, bratwurst is served in an aniseed roll. Bratwurst is also known as “Blauer Zipfel” (blue end), boiled in blue stock. It is cooked in a vinegar stock with onion rings, bay leaves, cloves, juniper berries, peppercorns and mustard for about 15 minutes and is then served with onion rings.
Long bratwursts with a length ranging from half a meter to a meter (meter bratwurst) are served snail-like on a plate with sauerkraut in the wine-growing community of Sulzfeld. A restaurant owner invented this bratwurst variant 50 years ago. It is served with a pint of wine.
In the Ansbach area, bratwurst is made from pork, 12 to 18 centimeters long and three centimeters thick.
Bratwurst ingredients and spices vary. Depending on the region, it is spiced with nutmeg, garlic, marjoram or ginger. The percentage of sausage meat also varies. The consistency of a bratwurst can be fine, semi-coarse or coarse.
Smoked bratwurst is called Bauernseufzer (farmer’s sigh), Schlot-Engele (chimney angel), or Kaminteufel (chimney devil) and served with hearty farmer’s bread.
Nuremberg und die Bratwurst
Nuremberg is said to be the center of the Franconian bratwurst. A recipe for bratwurst from Nuremberg’s butchers’ guild dates back to 1595. In 1313, the famous bratwurst kitchen “Zur blauen Glocke” (blue bell), was mentioned for the first time. Today, it can be found at Nuremberg’s Handwerkerhof known as “Bratwurstglöcklein.” Other traditional places are the “Bratwursthäusle (bratwurst house),” the “Bratwurstherzle (bratwurst heart)” and the “Bratwurst Röslein (bratwurst rose)” in Nuremberg’s old town.
The probably oldest preserved bratwurst kitchen can also be found in Nuremberg. It is called “Zum Gulden Stern (Golden Star)” and serves bratwurst since 1419. The restaurant was built around 1375 and first mentioned in a document in 1419. In 1640, it received the right to home slaughtering. To date, Nuremberg-style bratwurst is roasted on the old, historic fire pit.
Photo Credit: Adobe Stock_Bernd Jürgens (2)