Tour guide Claudia Radtke leads us around this atmospheric city, famed for its Christmas market, rich culture and centuries of history
You can’t leave Nuremberg without eating a Nürnberger. These sausages are just 7-9 centimetres long, tiny by German standards, and are the only sausages allowed to be called after the city. My favourites are from Bratwurst Häusle, by the rebuilt Renaissance City Hall, and are made fresh every day in the basement by the restaurant’s own butchers. Ask for drei im Weckla (three in a bun) to take away, or sit down and eat them with potato salad or sauerkraut. Never, ever add ketchup; do add horseradish. Continue reading...
