Nürnberger Rostbratwurst and German Potato Salad

[Driftless]

Nürnberger Rostbratwurst

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,[6] and may therefore only be produced in the city of Nürnberg, where an "Association for the Protection of Nürnberger Bratwürste" was established in 1997.[7]

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.

~Wikipedia

Nürnberger Rostbratwurst and German Potato Salad

This kind of weather makes me yearn for a small town festival in the Alps!

[leech~~]

Oh boy German food. Here comes a reinhard1 reply!

Looks great BTW.

[reinhard1]

what can i say except I WANT SOME OF THAT!!!!! there was a meat market in Duluth at one time that made the best sausage. Fitchner's was the name. When they were open in downtown Duluth it was the go to place for me. they had an Hungarian sausage maker at the time. no measurements, just some of this and that, but he would write it down so he could keep track of what he liked. oh, ya, he had a vodka bottle on a string, kept cold in the swede brine barrel.

sorry, this post by Harris brough some memories back. you would be surprised at the great stuff you can "stuff" in sheep casings of any variety. that particular potato salad i dont remember, but my mom made only potato salad served warm. true German tablefare. Thanks Harris for a flash back in great memories for me. good luck.

[Leaky]

Wow! Looks great. I remember Fitchners from my 8 years in Duluth. Are they closed? If so, thats a shame.

[reinhard1]

i think they are closed. once the owner retired and sold the place it went down hill as i recall. good luck.

[Driftless]

Got a gift card for bavarian sausage kitchen for xmas. Finally used it.

ordered nuernberger and curry wurst.

leberkase a 7 pound loaf

and 5 pounds of weiswurst

I spent some time in Switzerland too.

I typically go to New Glarus or Monroe to sample some Roesti and kalberwurst.

The smell of Roesti is indescribable.

http://www.mondorecipes.com/content/Swiss-potatoes---Rosti-.aspx

[reinhard1]

got some tasty stuff there Len. i have made my own Weisswurst venison sausage. does have a unique flavor with the dried mustard,mace, and ground ginger as some of the spices. gave most of it to my parents who ask for it at times. good luck.

[Big Dave2]

I saw the title of this thread and I thought for sure the author would be Reinhard1