During the culinary tour in Coburg in Upper Franconia, visitors taste Coburg sausages, try slides and learn.
Heinrich Roth has been roasting sausages for more than 40 years. He stands in a tradition that is said to have started in Coburg around 1560. At that time, the Coburg sausages allegedly appeared on the menu of a hospital for the first time.
Since then, a lot has revolved around sausages in the Upper Franconian city. The Coburg sausages differ in shape, content and cooking from the thin Nuremberg sausages and the Rosters in neighboring Thuringia. The people of Coburg don’t even care about the exact length. The Bratwurstmännle stands on the roof of the town hall. In his right hand he holds the marshal’s baton, which is the official length of the Coburg Bratwurst. This is of course a legend. The statue represents Saint Mauritius, Coburg’s patron saint.
Grill on from nine in the morning
Heinrich Roth, 80 years old, roasts the Coburg sausages in his booth on the market square. The 31 centimeter long sausages cook over the blazing flames for around ten minutes. “Only dried pine cones are burned, they are important for the special taste,” explains Roth. Charcoal? Never! And a gas grill? This is even more unthinkable with the Coburgers.
In the morning at nine o’clock the grill for early sausage eaters is fired, at noon from twelve o’clock the booth is very busy. A sharp knife cut, straight into the bread roll – and the Coburger has her serviette. In with the sausage. “The bread roll is the handle of the sausage, that’s what Martin Luther is supposed to have said,” says Roth. Admittedly, this statement is not documented. However, from April 1530, Luther lived for almost six months on the Veste Coburg, today one of the largest and best-preserved castle complexes in Germany.
These dumplings slide straight into your stomach
Coburg is halfway between Erfurt and Nuremberg. In the royal seat, those who like to enjoy themselves will discover other local specialties. “You have to try our slide,” says city guide Dietmar Apel on a tour of the idyllic old town.
Rutscher are the Coburg variant of the dumplings from neighboring Thuringia, but consist of a slightly higher proportion of boiled potatoes. They melt on the plate. Without any chewing, they slide towards the stomach. Hence the name: Coburger Rutscher.
In traditional inns such as the Goldenes Kreuz restaurant, which has existed since 1508, the sliders are served with sauerbraten, Scheufele, duck and, of course, Coburg bratwurst.
Spicy and sweet to crunch or slurp
Would you like something sweet for dessert? Of course they have that in Coburg too: Schmatzen. Anyone who thinks of affectionate cheek kisses is on the wrong track, however.
“Our Schmatzen are close relatives of the spice biscuits, which were already known in monastery kitchens in the Middle Ages and were offered as medicinal foods by pharmacies,” explains Peter Feyler , Gourmet bakers and gingerbread bakers. Feyler’s great-grandfather Wilhelm developed the secret recipe for honey biscuits in 1892, which soon became known beyond the city limits.
Spicy and sweet taste and made according to a secret recipe: This also applies to the Coburger Hoflikör to. “The liqueur is made from 27 herbs, I am not allowed to reveal more,” explains pharmacist Gernot Priesner to his curious visitors. The 53-year-old runs the farm pharmacy from 1543 in the fifth generation.
By the way: If you are thirsty after sausages, slides and smack, you can choose from more than 1000 beers from 202 breweries in the Coburg region. (dpa)
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