The bratwurst stands on Coburg's Marktplatz are not a tourist attraction in any manufactured sense — they are simply where the town eats its sausages, and have been for several centuries. The Coburger Bratwurst is distinct from the Nuremberg or Thuringian varieties: it is larger — about 25 centimetres long — made from coarsely ground pork with a light spice mix, and grilled over burning pine cones, which give it a faintly smoky, resinous character. It is served in a crusty Semmel (roll), with mustard if you want it.
The best are cooked to order over the charcoal and pine cone braziers — dark and slightly crisp on the outside, juicy inside. The stands open from mid-morning until late afternoon on market days. Stand at the counter, eat immediately, and wash it down with a local Franconian beer from one of the nearby pubs. This is not fine dining, but it is one of those small, specific, regional food experiences that you should not miss if you are in the area.