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Nürnberger Rostbratwurst, literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg. History The recipe is very ...
Plate of German sausage: Jagdwurst, liver sausage, blood sausage, Westphalian ham Sausage making at home. A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
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.
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.
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.
In the Middle Ages Nuremberg (German: Nürnberg) was a trading centre also for exotic spices and other specialities. In the forest surround the city there were many beekeepers which supplied the markets with honey and especially because of these facts the long tradition on gingerbread-making originates in this city.
The Historic Sausage Kitchen of Regensburg (German: Historische Wurstküche zu Regensburg) is a restaurant in Regensburg, Germany. This is notable as perhaps the oldest continuously open public restaurant in the world. In 1135 AD a building was erected as the construction office for the Regensburg stone bridge. When the bridge was finished in ...
In 1438, the statutes of the Butchers' Guild of St. Gallen mention a veal sausage. [3] In Valais , dried meat specialities made from beef are attested in Münster's 1544 Cosmographia . The Walser people , who also occupied other Alpine territories, such as the Grisons and Ticino , are sometimes credited for this speciality. [ 4 ]