Coburger Bratwurst

Traditionally grilled over pine cones and served in a bread roll (Brötchen).

Made from a minimum of 15% veal or beef with raw eggs as a binding agent and seasoned with salt, pepper, nutmeg, and lemon zest.

To prevent the skin from splitting, heat in hot (not boiling) water for 5 minutes, dry and brush with beer before grilling for a dark brown colour.

The Coburger bratwurst was created when the Elector of Saxony arrived with his retinue on 15 April 1530 at the city of Coburg in Franconia and remained for a week on the way to the Diet of Augsburg.

“Since 6:00am, I have watched from my hotel window bratwurst being grilled over 10 different fires, so if this letter smells like grilled bratwurst, you know where it comes from. I have been told that over 10,000 bratwurst are grilled in the two market days every week here – that means every soul in Coburg gets one bratwurst per week.” From a letter written in 1827 by composer Karl Friedrich Zelter to his friend Johann Wolfgang von Goethe.

Martin Luther was not able to proceed to the Diet of Augsburg, because he was under an Imperial ban at the time. Luther remained in Coburg for six months translating the Bible into German.

The Veste Coburg, or Coburg Fortress is one of the largest castles in Germany. On a hill above the town of Coburg, on the important trade route from Nuremberg via Erfurt to Leipzig. The town was controlled by the Dukes of Merania, the Counts of Henneberg, the House of Anhalt and then the House of Wettin, who were was awarded the status of Elector of Saxony in 1423.