Franconian Beer Message Board
Nürnberger Rostbratwürste with cinnamon? |
| Posted by Gerhard Schoolmann on 2020-04-30 04:21:53 |
| The receipt of the Nürnberger Rostbratwurst is defined in the Innungsbuch der Fleischerinnung Nürnberg (book of the guild of the butchers in Nuremberg). This is an often used way in Germany, not to have a law but a "book" of a guild or a group of advisers (industry, science, consumer advocates) that define the standard. In the case of a court decision, the court respected the definition of this "book". Here is the complex definition or "Nürnberge Rostbratwurst" http://www.nuernberger-bratwuerste.de/erfahren/zutaten-herstellung In relation to herbes and spices: "Feine Gewürze und Kräuter" That means it is allowed to use only fine herbes and spices, these are high quality, natural ingeedients, but no chemical aromas, flavor enhancer. Another part of the definiition says: "Typische Majoran-Würzung" (Typical marjoram seasoning). As a result: It is not forbiden to use cinnamon, but must not taste primarily of cinnamon. The sausage must taste primarily of marjoram. I never heard of the use of cinnamon as a ingredient in the Nuremberger Rostbratwurst, but each butcher has his secret receipt witthin the definition of the book The combination of Rostbratwurst and cinnamon is not absurd. The restaurant Nürnberger Bratwurstglöckle offers a menu with combines Rostbratwürstchen with fried apples, the apples flavored with cinnamon. https://die-nuernberger-bratwurst.de/willkommen/bratwurstgerichte/fraenkische-bratwurstgerichte |