Eat like a German - German Recipe:
Nuremberg Bratwurst

Nuremberg Bratwurst
Nuremberger Bratwurst

Serves: 4

Prep time:
Cook time:
Total time:

They are the best-known representative of the city of Nuremberg: the small sausages - Rostbratwürste - best eaten by the dozen.

Nuremberg Bratwurst - as is well known, these sausages are the smallest in Germany, if not the world: They aren't allowed to be bigger than 8 cm long, must not weigh more than 25 grams, and are, accordingly thin, too.

Their history goes back to 1313, when they were first mentioned in written form, but of course, much of their ingredients and preparation has changed.

Why the small size?

At a time in the 16th century, when meat was very expensive and the sausages were sold one by one, as they are today, it was simply good for business to make them smaller. That way, the same amount of raw material gave more sausages, so that the Nuremberg butchers could get up to six times as much for their wares than other Franconian butchers.

As a specialty with protected region of origin, the original Nuremberg Rostbratwürste may only be produced in this town - but of course, there's nothing speaking against consuming the tasty small sausages anywhere you want.

Nuremberg pubs typically offer the sausages on small tin plates, with a side of sauerkraut and horseradish.

You can choose - the classic preparation from the grill, or as "Blaue Zipfel". Either way, the portion sizes are typically not all that gigantic… it can happen to find someone state he's just eaten a dozen sausages and is still quite allright.

If you encounter a package of Nuremberg Rostbratwürste somewhere and aren't sure if they are original or not, check the label. The original ones carry a red-white seal with the Nuremberg castle on it.

Recipe 1: Nuremberg Bratwurst

Real simple: unpack the sausages, put them on the hot barbecue, turn them over a few times… they'll be ready after four minutes at most.

On the side: horse radish in the glas, sauerkraut or a green salad, salt pretzels or a slice of bread, not to forget a glass of Bavarian beer.


Nuremberg Blaue Zipfel

  • 1 package Nuremberg grill sausages
  • 300 g onions, peeled and roughly chopped
  • 5 peppercorns
  • 5 juniper berries
  • 5 cloves
  • 2 bay leaves, bent a bit,
  • one teaspoon of sugar
  • one cup not-too-strong wine vinegar
  • two cups of white wine, preferably dry


If you want to make more sausages, simply increase the amount of ingredients.

All ingredients but the sausages get put into a pot and are brought to a boil. Then, turn down the heat and put the sausages in, let them simmer. The Bratwürstchen (grill sausages, except that the Brat does not really mean roasting or barbecuing, but rather refers to the meat for the filling) will take on a soft, light color which lets them look blueish - hence the name of this dish/preparation.

They will be ready after five minutes.

These, too, are served with sauerkraut, bread, and horseradish.

Gaby Leeser
Gaby Leeser

This german recipe has been written and shared by Gaby Leeser. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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