This morning we visited the Nuremberger Brat Museum. It was an interesting, small 3 room place with all the talking on handsets set to English. There were things to look at–the history of Nurnberger Bratwurst, going way back to the 1300s, old pubs and grills, info about the butchers and recipes, a display of butcher tools, and a bit about Brats today.
Nuremberger Brats are some of our favorites. They are made small and they’re served 6-8 on a plate. They’re about the size of a finger. There are lots of myths surrounding why–some say so they’d fit through a key hole in a door or gate. The truth is, they got smaller when the price of meat when up during a period when there was sickness in the pigs like swine flu. They’ve stayed small ever since.
Brats were some of the earliest fast food served in European towns.
This was the most famous Brathaus in Nuremberg. It was destroyed during the war.
The plates Brats were served on:
Tools used by the butchers. My grandparents use to make their own sausages when my Dad was a boy. Some of these tools are similar to what they used.
The herbs and spices used in Brats:
A meat mincer or chopper:
This shows some of the places the famous Nuremberger Brats are exported (including WALMART in the USA!).
Honestly, Nuremberger Brats are our favorite. They have great flavor. We love them.
Our Frankfurt Germany Mission 