Nuremberg bratwurst
E84052
Nuremberg bratwurst is a traditional small, thin German sausage from Nuremberg, typically made from finely ground pork and seasoned with marjoram, often grilled and served in multiples.
Aliases (2)
- Bratwurst ×1
- Nuremberg sausages ×1
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
German cuisine dish
→
regional specialty food → sausage → |
| alsoKnownAs |
Nürnberger Rostbratwurst
→
|
| casingType |
natural casing
→
|
| consumedWith |
beer
→
|
| countryOfOrigin |
Germany
→
|
| cuisine |
Bavarian cuisine
→
Franconian cuisine → |
| eatenIn |
Germany
→
Nuremberg → |
| etymology |
named after the city of Nuremberg
→
|
| foodCategory |
pork sausage
→
|
| hasIngredient |
ice
→
marjoram → natural pork casing → pepper → pork belly → pork shoulder → salt → |
| hasMainIngredient |
pork
→
|
| hasProtectedStatus |
EU Protected Geographical Indication
→
|
| historicalRecordSince |
14th century
→
|
| languageOfName |
German
→
|
| locatedInTheAdministrativeTerritorialEntity |
Bavaria
→
|
| meatTexture |
finely ground
→
|
| placeOfOrigin |
Nuremberg
→
|
| productionRestrictedTo |
Nuremberg city limits
→
|
| regulatingBody |
Nuremberg butchers’ guild
→
|
| servedAs |
main course
→
street food → |
| servedIn |
bread roll
→
|
| servedWith |
horseradish
→
mustard → potato salad → sauerkraut → |
| servingTemperature |
hot
→
|
| traditionalServingSize |
six sausages
→
three sausages → twelve sausages → |
| typicalCookingMethod |
charcoal grill
→
|
| typicalFatContent |
high fat content
→
|
| typicalLength |
7–9 cm
→
|
| typicalPreparation |
grilled
→
pan-fried → |
| typicalShape |
small sausage
→
thin sausage → |
| typicalSpiceProfile |
marjoram-forward
→
|
| typicalWeight |
20–25 g
→
|
Referenced by (3)
| Subject (surface form when different) | Predicate |
|---|---|
|
Nuremberg
→
|
hasSpecialtyFood |
|
Nuremberg Christmas Market
("Nuremberg sausages")
→
|
notableFor |
|
Franken
("Bratwurst")
→
|
traditionalFood |