Nuremberg's bratwurst are smaller, spicier, and more intensely smoky than their Bavarian cousins — typically 7–9 cm long and served in threes or sixes on a pewter plate with sauerkraut and a roll. The tradition goes back at least to the 14th century, and local pride in the product is ferocious.
Bratwurst Röslein on the Hauptmarkt is one of the more reliable traditional options in the old city — a big, bustling restaurant with long wooden tables where you can eat proper Nuremberg bratwurst (or a larger portion of six or twelve) washed down with Franconian beer. Hauptmarkt 6.