It seems that the poet Johann Wolfgang Goethe also loved Nürnberger Bratwürste, so much so that he had them sent by mail to Weimar.

[2] Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram.

Other aromas include pepper, chervil, cardamom, ginger and lemon, as well as salt, the various mixtures vary according to the producer.

This means that products sold within the EU as Nürnberger Rostbratwurst can only be produced in the city of Nuremberg.

[3] A typical preparation of them is well roasted on the grill and placed three at a time between two slices of bread, seasoned with mustard, also called "Drei im Weckla" in Nuremberg.