Rostbratwurst

Rostbratwurst is a German sausage of the bratwurst family prepared by roasting over an open flame or on a griddle, producing a crisp exterior and smoky flavor. It is especially common in German-speaking regions, and the term emphasizes the cooking method (roasting) as opposed to boiling.

Most Rostbratwürste are made from pork, sometimes with beef or a pork-beef blend, and are seasoned primarily with marjoram, along with salt and pepper; regional recipes may include garlic or other spices. The sausage is typically encased in natural pork casing.

Nürnberger Rostbratwurst is the best-known regional variant. It is small—about 7 cm long—made from finely ground pork and seasoned with marjoram. This variety has protected designation of origin status in the European Union, restricted to sausages produced in the Nuremberg area using traditional methods. It is commonly served with sauerkraut or potato salad and eaten in a bread roll with mustard, with the local "Drei im Weggla" tradition describing three sausages in a roll.

Cooking methods: Rostbratwürste are traditionally grilled over beechwood or other hardwood charcoal; they may also be pan-fried. They are typically not boiled before serving.

See also: bratwurst, Nürnberger Rostbratwurst.