The Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI are sausages produced from pork without tendons and bacon without rind.
Production Method
The processed meats are roughly cut and minced. The minced meat is mixed with the classic seasoning of traditional recipes, whose typical and main component is sweet marjoram, and to which salt, pepper, ginger, cardamom and lemon powder are added. Once an even paste has been obtained, it is put inside an ovine casing and the product can then be commercialised.
Appearance and Flavour
The Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI have a length of 7-9 cm, a very light colour and a spicy flavour.
Production Area
The production area of the Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI are in the municipal area of Nuremberg, in Middle Franconia, located in the federal state of Bavaria.
History
The Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI have old origins that are part of the secular tradition of sausages for roasting, typical of the city of Nuremberg, which is historically documented since 1462. Thanks to its position, at the intersection of two important commercial roads, the city of Nuremberg had the necessary spices available for the sausage production. Given its absolutely unique taste, it is said that the Nuremberg sausage actually had Goethe amongst its appreciators, who received it by mail.
Gastronomy
The Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI should be kept in cool, dry places. It is consumed cooked, barbecued or scalded in water. A typical specialty are the Nürnberger Bratwürste PGI marinated in a decoction based on onions and spices, but also the sausages filtered in pickle and smoked.
Marketing
The product is sold as Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI. It is marketed raw and cooked, scalded in boiling water or roasted. It can be found on the market in various packages: vacuum-packed, in tins or loose.
Distinctive Features
The Nürnberger Bratwürste, Nürnberger Rostbratwürste PGI, known for their unmistakeable taste, are also appreciated for being extremely lean sausages, with a total fat content not surpassing 35%.
