On Tue, 12 Nov 2013 09:42:46 -0800, gtr > wrote:

> 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.

I should have said "style", but you can bet your bottom dollar that
they won't say "style" if they are ripping it off... but maybe I'll
get lucky and find something imported and packaged that doesn't suck.
>
> 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 aren't very big, so I can eat 3 or 4 of them with no problem.
The first place we got them was a hofbrau type set up where you go
along and order what you want. The sausages were lined up like this
http://upload.wikimedia.org/wikipedi...%C3%BCrste.JPG
but the grill went the other direction,
http://www.germany-christmas-market..../bratwurst.jpg
To turn them, he ran his spatula over the top and they rolled, but
stayed in place. The turning action reminded me of those hotdog
machines with rollers. Kinda cool, but there were none of the grill
marks that Americans hold so near and dear.

> 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.

You're probably right. It was sooo delicious and I could definitely
tell the difference between a Nuremberg and Thüringer sausage at first
bite (obviously preferred Nuremberg).

--
Food is an important part of a balanced diet.