Nuremberg bratwurstThey are short and have a strong marjoram flavor. They are especially popular with children. The basic ingredients are pork (70 percent) and bacon (30 percent). The highlight: the special marjoram blend. It comes from Nuremberg. Legend has it that the Nuremberg bratwurst is small and as thick as a finger so that it could be sold through keyholes to hungry customers in medieval Franconia even after closing time.
TheChicken sausageis a lighter and lower-fat alternative to the classic bratwurst. The delicate poultry flavor is often combined with spices like ginger or lemon, making this poultry sausage a hit! Be sure to cook cooked sausages thoroughly!
Thuringian bratwurstThey are long (at least 15 cm according to EU regulations) and thin, and taste savory thanks to the caraway, marjoram, and garlic mixture. They consist of 70 percent pork and 30 percent beef, are medium-fine, and come in natural casings. They are available boiled and unboiled. To be considered genuine Thuringian sausages, at least 51 percent of the raw materials used must come from Thuringia. The Thuringian Bratwurst even has its own Bratwurst Museum.
At events, the classicpork sausageIt is not as spicy and thicker. A common alternative is thebeef sausage(Frankfurter Rindswurst), a robust boiled sausage with a light garlic flavor. The meat and sausage skin are 100 percent beef. Peel off the tough skin before eating!
Important:Smoked or cured meats such as smoked pork, bockwurst, or Vienna sausages are not suitable for grilling. They contain nitrite curing salt, which can be converted into carcinogenic nitrosamines.
Tip:Before grilling, make several slits in the skin of the sausages with a knife. This will prevent them from bursting. Several parallel cuts are sufficient, but crosswise cuts look better. Since sausages are usually pre-cooked, all you really need to do when grilling is make sure they're crispy brown and nice and warm inside.
TEXT: Victoria Wegner
