One of the most cherished treasures of our town is the Coburger Bratwurst, a traditional sausage that has been a part of Coburg’s culinary heritage for over 500 years. I recently had the opportunity to talk to journalist Tom Burson who writes for the National Geographic Traveller Magazine UK. He experienced this local delicacy firsthand. He shared his insights and reflections on what makes the bratwurst so special and why it is an essential part of any visit to Coburg.
Kathrin: You came to visit Coburg and tried our famous bratwurst. What was your overall impression?
Tom: The entire experience was extraordinary, and I was surprised how ingrained the Coburger Bratwurst is in local lore (looking at you from top of the gable of the town hall: Das Bratwurstmännle). From the stunning market square to the plume of smoke from the pine cones and the tutelage of the sausage genius Ralf Boseckert, I couldn’t be more pleased with the experience and am quite literally craving one.
Kathrin: Coburg has a long-standing tradition with this sausage, dating back over five centuries. What did you learn about the history behind the Coburger Bratwurst?
Tom: The history is remarkable. I’m from the US, so the history of a sausage dating back to 1498 (hundreds of years older than the official establishment of my country) is wild. It’s even more wild that this is one of the oldest recipes in Germany, and it is so intertwined with the town’s identity. Marlin Luther preached here in 1530…and almost certainly ate a few Coburgers. Then, there’s, again, the Bratwurstmännle seemingly guarding the town hall. Metaphorically, the Coburger is watching over the market square. I love it.
Kathrin: You have tried several sausages in Franconia. What sets the Coburger Bratwurst apart from other sausages?
Tom: Okay, the Coburger is way, way different from the other sausages in Franconia. Like many of the others, it sticks to tradition and the recipe is guarded. What I like about the Coburger is that, while it consists of 80% pork and bacon (great choice here), but the injection of beef, egg, and a bit of lemon and nutmeg level it up in comparison to many of the others. Clearly, preparation is key. And this is before we get into the wonderful tradition of grilling it over pine cones for that smokey, sweet flavor. I remember watching bacon fat drip atop the cones, creating a fiery blaze that I knew would taste wonderful…and it certainly did.
Kathrin: I am glad you mentioned the preparation. What did you think when you saw the bratwurst being grilled over pinecones? How did it taste?
Tom: Oh, it was delightful. The aroma of that bacon fat (who doesn’t love bacon fat?) dripping atop the pine cones is still memorable. When I took a bite, it was nothing like I was anticipating. It was delightfully fatty. I could see the wonderful chunks after the first bite. The smokiness of the grilled sausage hit pretty quickly and engulfed the mouth. It was heady and sweet and complemented the meat perfectly. You could tell from the moment the Coburger hits the grill, it’s something truly special.
Kathrin: When it comes to serving the Coburger Bratwurst, there is a unique way it is done here. The sausage is served in a roll cut across the top, not the sides. What were you thinking at that moment?
Tom: That was weird. The long sausage and that small bun was quite the funny site, but you realize the set up is entirely practical. I can take bits from both ends and nibble away at the top of the roll. It allows you to enjoy the full flavor of the bratwurst.
If you are planning a visit to Coburg, trying the Coburger Bratwurst is a must. It is not just a meal; it is a journey into the town’s rich culinary history. With its unique flavours and traditional preparation methods, this sausage offers a true taste of Coburg’s heritage. We invite you to come and experience it yourself, and while you are here, take some time to explore all the other interesting sights of Coburg.
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