Nürnberger Rostbratwürste
Small, finger-length grilled pork sausages seasoned with marjoram, a Nuremberg specialty traditionally served by the dozen with sauerkraut and mustard.
- prep
- 10 min
- cook
- 10 min
- total
- 20 min
- serves
- 4
- level
- easy
Nürnberger Rostbratwürste are small on purpose, barely longer than a finger, and that size is as much a part of the dish's identity as the marjoram that seasons them. They are a protected product by name in Germany, the same way Parmigiano Reggiano is in Italy.
Order a full dozen if you are doing this properly, the way it is served in Nuremberg itself, rather than treating them like a regular bratwurst cut down to snack size.
Part of our 20 best German recipes list.
method
Heat a grill, grill pan or skillet over medium-high heat and brush lightly with oil.
Grill the sausages for 2 to 3 minutes per side, turning them a couple of times, until evenly browned and cooked through. They are small and cook fast, so watch them closely.
Warm the sauerkraut separately in a pan over low heat.
Serve the sausages in a dozen, the traditional portion, plated with sauerkraut and mustard, or three to a small roll as the street-food version known as Drei im Weggla.
chef's tips
- These are genuinely small, about the length of a finger, not a regular bratwurst cut down. If your sausages are full-sized, you are making a different dish.
- Marjoram is the defining seasoning here. If you are buying rather than making the sausages, check the label calls it out, since it is what separates Nürnberger from a generic bratwurst.
- Nürnberger Rostbratwürste are a protected regional product in Germany, which is part of why most cooks buy them from a butcher rather than making the sausage itself at home.
- A dozen per person is the traditional restaurant portion in Nuremberg, served as "Zwölf im Dutzend," so do not undersell the serving size.