The fried sausage is the epitome of German cuisine. Its regional variety, the “Rostbratwurst” – charcoal-grilled and traditionally served in a bun, is the best of them all.
Usually, the sausage contains finely minced pork, salt and pepper, cumin, marjoram and garlic. But of course, no butcher will disclose his exact recipe. They have been carefully guarding this secret ever since the sausages have been made – the oldest recipe dating from 1404. And because these inimitable original Thuringian sausages are legally protected throughout Europe, this will not change now. No matter, as long as the sausages do not change either!
Courtesy German National Tourist Office.