Röstla® – a name that stands for quality
Why Our Original Nürnberger Sausages Are Called Original Nürnberger Röstla®
The story behind our Original Nürnberger Röstla® began in 2013, when Martin Hilleprandt, the “Savior of Sausage Cuisine,” and his daughter Sofia embarked on an important project. Their goal was to give the Nürnberger Sausage a quality mark that stands for tradition and authenticity. After extensive work and over 500 name suggestions carefully developed by Sofia, they decided to protect the name “Röstla” and establish it as a brand.
While the Röstla® contains the same traditional spices as a true Nürnberger Sausage – including mace, salt, pepper, and marjoram – the secret lies in the preparation. Our sausages are grilled using a method that has been a Nürnberger tradition for centuries: raw over beech wood fire. The beech wood is a crucial part of the process and an unmistakable trademark of our Röstla®. The fine smoke and aroma from the beech wood give the sausage its unique flavor. This sets us apart from many other sausage kitchens that often distort the authentic character of the Nürnberger Sausage by boiling or deep-frying it beforehand. As a result, the sausages are already white when placed on the grill, and only the top and bottom are quickly browned.
How to Recognize the Original Nürnberger Röstla®
- Grill time: They need about 7 minutes on the grill to reach the perfect browning.
- Color: Our sausages are evenly brown and crispy all around.
- Freshness: When placed on the grill, they stick a little to each other because they are fresh, and the natural casing still adheres.
- Beech wood: The fine beech wood fire imparts the characteristic aroma – another distinctive feature of our Röstla®.
With the Röstla®, we make a statement for quality and the true tradition of the Nürnberger Sausage – handcrafted and made with love and attention to detail.
