Almost every city in Germany has its own gastronomic attraction. In the Bavarian Nuremberg, these are the world famous grilled pork sausages up to 9 centimeters long and weighing up to 25 grams – the smallest of all varieties of German sausages. The people of Nuremberg are so proud of this 1313-year-old invention that they even decided to create the Museum Nürnberger Bratwurst. The first visitors could admire its exposition recently.
According to old recipes
On an area of 100 square meters, photographs, documents, antique dishes, butcher’s axes, cleavers, butcher knives and other items are displayed here, illustrating the more than 700-year history of Nuremberg sausage. It also provides information on the intricacies of the preparation and recipe of the delicacy, which has been under the special protection of the EU since 2003 – along with products such as French champagne, Parma ham, Kalamata olives, Roquefort cheese and a number of other products, the origin of which can be traced back to a specific geographical point. …
Nuremberg sausage recipe has remained unchanged since 1313
Nuremberg sausages are made in accordance with strict rules, enshrined in the so-called “Meat Decree” back in the 14th century. So, their production should go exclusively to the low-fat sirloin of pork carcasses, from which medium-coarse minced meat is made. Marjoram is used as the main seasoning for it. This mince is stuffed into thin sheep intestines up to 15 millimeters in diameter, then the resulting sausages need to be boiled, and then grilled. They are served with sauerkraut, potato salad or bread and horseradish, and it is recommended to drink the delicacy with dark beer.
According to a decree of the Nuremberg City Council adopted in 1313, only butchers who specialized in pork were allowed to make sausages. The quality was strictly controlled. There was a separate position for inspections called “sausage inspector” (Würstlein). Sausages, not cooked well enough, were dumped along with other waste into the Pegnitz River – much to the chagrin of the residents of neighboring Fürth, located slightly downstream.
Why is she so small?
There are various versions as to why the Nuremberg sausages are so small. One of the most charming stories is as follows: in the Middle Ages, the city gates were tightly locked in the evening, and innkeepers secretly sold sausages, which were bought from them by those who did not have time to get into the city before dark. Sausages in exchange for thalers were passed through a keyhole. In order for them to get through there, they were made so small.
In the hall of the Nuremberg Fried Sausage Museum
According to another legend, sausages were illegally obtained by inmates of the Nuremberg prison, who were fed by their relatives. The delicacy was passed to the prisoners through holes specially drilled in the walls. For this reason, the Nuremberg prison in those days was allegedly called “full of holes”.
According to a more realistic explanation, in the 16th century, meat prices began to rise strongly, and producers in Nuremberg were forced to make sausages less and less – while the price remained the same. That is why they became so small.
With love for sausage
But whatever version pleases the guest of Nuremberg, nOnce in this charming Bavarian town, you should definitely try the legendary local grilled sausages. By the way, in 2022 it will probably be possible to do this in the Museum of Nuremberg Fried Sausage itself, where they plan to arrange a barbecue area. Negotiations with the city about this are already underway.
By the way, the new museum in Nuremberg is not the only one in Germany that pays homage to sausage. First, a similar museum opened in 2006 in the Thuringian village of Holzhazen. It is called that. – The first German fried sausage museum (1. Deutsches Bratwurstmuseum). Three years later, the Deutsches Currywurst Museum opened in Berlin. And in 2011, the Bavarian Museum of Butchery and White Sausage (Bayerisches Metzgerei- und Weißwurstmuseum) appeared in the Bavarian city of Neumarkt in der Oberpfalz.
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