Steps away from the Nuremberg Christmas Market, in the shadow of St. Sebald, we found a respite from the cold in the cozy confines of Behringer's Bratwursthäusle. It’s everything you could want in a German bratwursthaus – smoking grill and cold biers in a warm, dimly lit, wood-clad setting. The place is so cozy that you may be seated at a table with others. We shared a private corner booth with two German women who were wrapping up dinner just as we were getting started.
All Nuremberg sausages must be made within the city limits of Nuremberg and produced to certain strict specifications. The sausages must be no longer than 9cm and no weightier than 25g and include mace, pepper and marjoram. Bratwursthäusle takes it to another level by making their own from scratch and then grilling them to perfection over charcoal, lending a slightly burnt, smoky flavor.
To tradition, the sausages are served on pewter plates. Adding to the charm, the potato soup comes in its own copper kettle. Fear of being jailed in a foreign country, kept Mrs Smith’s sticky fingers from taking it with us. The sausages come with a side of sauerkraut, potato salad, or horseradish, our favorite.
Complementing the meal and accompanying local brew, they provided a table with a basket of bread and pretzels and plenty of mustard. At the end, you tell the server how many pretzels you had. While we’re happy to comply with this honor system, in our case it can be a bit embarrassing to admit how many pretzels two people can eat!
We enjoyed our experience here so much that we ate here twice on our stay in Nuremberg. And we’re not done yet. We brought some home to heat up and attempt to recreate a happy memory from the trip.