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Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram. Other aromas include pepper, chervil, cardamom, ginger and lemon, as well as salt, the various mixtures vary according to the producer. The casing used is made of sheep.
Bratwursthäusle Nürnberg is the oldest restaurant in Nuremberg, Bavaria state, Germany.It was founded in 1312 and is located in the city historic center. [1] The restaurant is famous for producing the original Nuremberg Bratwurst (grilled sausages) and the European Union gave the Nuremberg bratwurst the Protected Geographical Indication (PGI) in 2003, as the first sausage in Europe.
The Franconian sausage is a relatively long (10–20 cm [4–8 in]), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1313. [citation needed] With marjoram as a characteristic ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size and coarseness.
Among cooking sausages is also a subcategory of raw sausages with interrupted maturation (*), often called saucissons. [14] Grilling sausages: Appenzeller Siedwurst, Berner Zungenwurst, Cervelat, Emmentalerli, Frauenfelder Salzissen, Glarner Kalberwurst, Kümmelwurst, Schüblig, Schützenwurst, St. Galler Bratwurst, St. Galler Stumpen
Thuringian sausage, or Thüringer Bratwurst in German, is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. [ 1 ] History
Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
Nürnberger Nachrichten (NN), a local daily in the Nuremberg-Erlangen-Fürth area Nürnberger Rostbratwurst , a type of small Bratwurst (fried sausage) originating from Nürnberg. See also
A boiled sausage with a fine or coarse pork filling that comes in a compact shape with a length of about 10 cm (4 in) and a diameter of about 4 cm. It was invented in Regensburg in the second half of the 19th century and only sausages that are produced in the inner city ring may be called "Regensburger". Weihnachtskarpfen: Main course