On 2013-11-12 06:46:18 +0000, sf said:

> On Mon, 11 Nov 2013 17:30:48 -0800, gtr > wrote:
>
>> On 2013-11-11 22:49:41 +0000, Timo said:
>>
>>> On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
>>>>
>>
>> We have two local places for them, Moscow Deli in Costa Mesa which gets
>> most of the real obscurities from LA, I believe. And the Polka Deli, an
>> all-Polish concern, also in Orange, but everything there is
>> pre-packaged and imported if memory serves.
>>
>> A vurst is a mighty deliciousness-delivery system.
>
> Am I reading this to mean that I could go to the only Polish deli in
> town and find a decent Nuremberg sausage?

Couldn't say; I've only seen a Nuremberger brat at my German deli,
Mattern. My wife is a big fan.

In doing a wiki-search on the topic I find that it can only technically
be called a Nuremberger sausage if it is made there. But it's main
features (like the marjoram) could certainly be replicated anywhere. I
never think of it as Polish though.

Dig the intricacies of doing it "correctly":

"Pork-based and typically seasoned with fresh marjoram which gives them
their distinctive flavour, these sausages are traditionally grilled
over a beechwood fire. As a main dish, they are served in sets of six,
eight, 10 or 12 on a pewter plate (round but also frequently heart- or
bell-shaped) with either sauerkraut or potato salad, and accompanied by
a dollop of horseradish or mustard. They are also sold as a snack by
street vendors as Drei im Weckla (three in a bun; the spelling Drei im
Weggla is also common, Weggla/Weckla being the word for "bread roll" in
the Nuremberg dialect), with mustard being offered to spice them up to
personal taste.

"A particular way of preparing Nuremberg sausages without grilling them
is to cook them in a spiced vinegar and onion stock; this variety is
called Blaue Zipfel (blue lobes).

> That's all I want and NO, the sausage Trader Joe's sells that the
> masses seem to rave about with the word Nuremberg on it does not meet
> my requirements. I had only recently tasted a real Nuremberg sausage in
> Nuremberg and then tried the fake stuff TJ's sold, so I had a good
> frame of reference. I don't care what it says on the label... it's not
> anywhere near a decent tasting Nuremberg sausage.

Your experience makes it even tougher: A Nuremberg sausage in Nuremburg
is like many things eaten near their genesis or high-point: I think
environmental qualities, particularly the air, can make things
"righter".

Just my theory.