“Rostbratwurst” is a combination of three words namely “Rost” which refers to roast in an oven, “brat” meaning minced meat (typically pork or veal) & “wurst” which is sausage. A typical Nuremberg bratwurst is only seven to nine centimeters in length but is unbelievably flavor packed. The sausages are traditionally grilled over a beech wood fire & served in a bun or on a pewter plate with a side dish of piping hot sauerkraut, “kartofel salat” or potato salad, coarse rye bread, mustard, horseradish or mayonnaise sauce. The most popular way of serving rostbratwurst is “drei im weggla” or three-in-a-bun. Three grilled Nuremberg sausages are served inside a split bun with a choice of sauces. These grilled sausages are very popular among the masses and are an absolute must while exploring Christmas markets.
Little history
The consistency & size of the Nuremberg sausages had been laid down during 14th century. Earlier only specialized pork butchers could produce the Nuremberg bratwurst. The shape, size, structure was strictly checked. Historians speculate that the size of the sausages were made smaller to make it available to the masses at the face of rising prices of meat and vegetables. Today, the size, weight & recipe are protected under the EU law ensuring quality & tradition. Also, the traditional recipe & unique preparation has earned the noble rostbratwurst “PGI” or Protected Geographic Indication status. Nuremberg Rostbratwurst is thus considered the queen among the german bratwursts.
