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The designation "„original rust roasting sausage "“is protected as geographical indication of origin of the European Union commission. Only which are manufactured in the city by Nuremberg and prescription fixed after, may carry this names. The confirmed also the regional court Munich 2005 (LG Munich I 33 O 5401/05).

A gladly told - and in some bills of fare it published - history mentioned, the reason for the small diameter of the is that that prisoners in the hole prison could be supplied by the keyhole by their members with the sausage. Another legend for the consequence of restaurant operators/barkeepers in the Middle Ages developed the small in order to be able to board travelers, who arrived after beginning of the closing hour still in the old commercial town, by the keyhole of the pub door. The most plausible theory however assumes on the general price increase in 16. With sinking piece weights for the popular food was reacted to century in Nuremberg, in order to prevent in such a way usurious prices.

The historically occupied and to today internationally unbroken popularity of the rust roasting sausage testifies already the history of the Bratwurst Stromer in such a way specified from that 17. Century. This member of the important Patrizierfamilie Stromer because of secret betrayal and speeches condemned to life imprisonment in the tower on the island pour. As Patrizier it had however a desire free and wished itself to get at expense of the city each day of two Up to its suicide this desire was long met to it 33 years.

of rust roasting sausages prepared as special delicate-eat in Nuremberg in Bratwurstbratereien. These special restaurants (e.g. Bratwurst , Bratwurst ) are frequently tradition-conscious restaurants with an often century-long tradition, which with native ones and visitors equally about popularity and are overcrowded in consequence its enjoy at noon usually. One eats typically twelve (a dozen) or six (a half dozen) rust roasting sausages. In roasting sausage kitchens traditionally the sausages with Frankish Meerrettich, in Nuremberg Kren called, are served on a tin plate, in restaurants usually with supplements. Who orders six on herb, and/or with salad in Nuremberg, gets the rust roasting sausages with sauerkraut or potato salad serves. In the street sale there are in each case three rust roasting sausages in a roll, to order as "„three in at Weggla "“. The traditional preparation on a grill fire, which is stirred up by beech wood, is however in the official street sale limited to the Christmas season because of the strong smoke development.

A special form of the roasting sausage preparation are blue Zipfel. Here the Bratwurst in the Essigsud with bulb rings is refined. To cook the Sud may not thereby, otherwise the sausages burst up.

Bratwurst

The Bratwurst is a modern representative of a sausage in the original sheep intestine. When "“inventor"” this very finely gekutterten and tasted sausage applies the Bielefelder Fleischermeister Hans Niermann (1929 to 2004) exzellent, which received its master's certificate for this development 1954 (the Fleischerei was given up after the death of the owner). Similarly as the Schlesi Bratwurst also the Bratwurst under Hinzugabe of pushed ice is completely freshly manufactured. A true anecdote: The Bratwurst is not completely "“harmless"” (if it after the original prescription is manufactured) for the producer: Master Niermann was occupied by the local food authority with a penalty, because its sausage fell below the prescribed fat portion (it was too lean!). An important characteristic of the modern Bratwurst is the use of a natural sheep intestine, whereby the high claim of quality of this product is underlined.

North Hessian Bratwurst

The north Hessian Bratwurst is similar the rust roasting sausage. However it made of substantially rougher pig-chop than these. At the lunch it - like also the rust roasting sausage - is roasted on charcoal, sold in a cut open roll and coated according to desire with mustard. It is relatively long (approximately 20 cm), about 15 mm thickly and strongly peppered. Their main circulation area is traditionally quite strongly the northeasthessian area connected with Thuringia, in particular the Werra Meissner circle and the adjacent north Hessian areas.

Olma Bratwurst (pc. Galler Bratwurst)

The Olma Bratwurst is a speciality from Swiss city pc. Gallen - in the roasting sausage country so mentioned. It is a mixture from pig and calf meat as well as bacon, which milk is attached. The Bratwurst of the fair of the same name OLMA (east Swiss land and dairy exhibition) inherited the name. Officially these under the guiding principle number 2.221.11 are led and differentiated by the other The weight of the Olmabratwurst is exactly prescribed with 160 gram. This sausage is in whole German German is admitting and is often considered as best Swiss A stately number of Feinschmeckern from the foreign country can be sent this sausage from pc. Gallen into the homeland. As a taboo the use of mustard is considered. Therefore the pc. Galler Bratwurst in pc. Gallen is spent in each case with bread. Only as menu supplement (e.g. to it is served frequently at a Zwiebelsauce. Stated in pc. Gallen that if someone to it-gives mustard to a Olma Brotworscht, thus show that he does not come from the region.

The 220 gram heavy St.Galler child fixed roasting sausage, which are offered in particular at every three years the taking place child celebration, as well as the small Bratwurst with 115 gram are similar to the Olma Bratwurst. Both differ only in the weight from the Olma Bratwurst.

Bratwurst

The Bratwurst differs by its quite rough consistency clearly from the finer Frankish and Thuringian Bratwurst. of have a diameter of approximately 25-30 mm on average and are about 15 cm long. They are usually eaten with sauerkraut.

Red Bratwurst

The red Bratwurst (short: Red one) is a popular Bratwurst in Stuttgart and its region. It resembles a support sausage and contains very fine from Schweinefleisch and bacon and tastes particularly spicy. Thus the knackige sausage on the grill does not burst the intestine is often several times scratched. That crosswise cutting the two sausage ends leads to the fact that the ends with crickets "„up mushrooms "“, which of the feature of the sausage is characteristic. The red one is served usually with centralsharp mustard and a disk bread, but many eat her also with Ketchup, which the taste very spicy for some humans (see roasted meat cheese) something moderates. Purists say, take the typical taste to Ketchup.

Schlesi (white) Bratwurst

The schlesische (white) Bratwurst (also schlesische white sausage called), comes particularly from the area east the or/Neisse border. This sausage is manufactured traditionally only in the Weihnachtsmonat, and to Christmas eve and New Year with a typically schlesischen Tunke (for example Fischtunke, Pfefferkuchentunke) verzehrt. The sausage consists particularly of calf meat (nowadays often by Schweinefleisch replaces or supplements) and pig bacon, which cuts up both extremely finely (still more strongly than the Bratwurst) under the Beigabe of ice, and with lemon spice and weisswein to be refined. This mass is filled up in pig small intestine and can be to the better durability. This sausage is roasted slowly in butter, and remains very bright.

Sonneberger rust roasting sausage

The Sonneberger rust roasting sausage is a delicate variant of the Thuringian rust roasting sausage. It is also very related to the Coburger rust roasting sausage and particularly in the area sun mountain is offered. The Sonneberger rust roasting sausage is somewhat rougher than the because the was not cut up so finely. In addition, in the contents materials there are differences, the Sonneberger is small little more fetthaltiger and in addition somewhat spicier. In addition Sonneberger contains of fewer and no or usually only little Majoran and garlic. In common with the has it the nature intestine and the possible kind of the preparation.