The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1313; it is surprisingly small, being only 7 to 9 cm in length and weighing between 20 and 25 g. Perhaps the most popular sausage in Germany, the denominations Nürnberger Bratwurst and Nürnberger Rostbratwurst (Rost refers to the cooking grate above the flames) are Protected Geographical Indications (PGI) under EU law since 2003, and may therefore only be produced in the city of Nürnberg, where an "Association for the Protection of Nürnberger Bratwürste" was established in 1997.
Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight, 10 or 12 on a pewter plate (round but also frequently heart- or bell-shaped) with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun; the spelling Drei im Weggla is also common, Weggla/Weckla being the Nuremberg slang for Brötchen), with mustard being offered to spice them up to personal taste.
Nürnberger Rostbratwurst and German Potato Salad
This kind of weather makes me yearn for a small town festival in the Alps!