This was the very first of all the Nuremberg grills.
Only specialist pork butchers were permitted to make the Nuremberger grill sausage, and they had to submit them every day to the accredited butchers and market inspectors.
They would be tested most strictly for ingredient compliance, texture, meat consistency and water content and sub-standard sausages were consigned in very short order into the River Pegnitz.
www.handwerkerhof.deHier stand der Urherd aller Nürnberger Rostbratereien.
Nur spezialisierte Schweinemetzger durften die Nürnberger Bratwurst herstellen, mussten sie täglich den geschworenen Metzgern und Marktmeistern vorlegen.
Die prüften strengstens auf Rezeptureinhaltung, Struktur, Fleischzusammensetzung und Wassergehalt.
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