This is the Bayreuth bratwurst
The Bayreuth bratwurst is a good 20 centimetres long, as thick as a finger and finely textured. It typically comes in pairs and is served with mustard (“Senf(t)”) in a crusty bread roll. The only thing people disagree about is how brown it should be – some like it lightly browned, others very crispy (often already black in a few small spots).
But what is actually in it?
What goes into it varies from butcher to butcher. The main ingredient is always pork, which is often complemented with lean beef or veal. The biggest differences – how could it be otherwise – are in the spices. Sometimes there is cardamom, sometimes nutmeg or even lemon. In general, the flavour has no rough edges; it is rather subtle and light.
The enjoyment – varied and authentic
Traditionally it comes off the grill, whether gas or charcoal. It is THE classic at the many festivals, at the stadium, or at a relaxed barbecue in the garden.
But have you come across Blaue Zipfel yet? The Bayreuth bratwurst is also excellent for making them.
The role of the butchers
As already mentioned, alongside its countless breweries and bakeries, the Upper Franconia region of culinary delights also stands for the highest density of butchers. There is one butcher’s shop for every 2,400 inhabitants of Upper Franconia. And many of them are still privately run! Here the butcher’s craft is practised with passion and dedication – and you can simply taste it.
Conclusion
The Bayreuth bratwurst is more than just a regional speciality – it is a piece of culture, a symbol of tradition and quality. If you want to experience the city’s cuisine, there is no getting around this speciality.