Sausages

Heat the grill or pan to a maximum of 160 °C. Pat the sausages dry beforehand – in a non-stick pan, use a little oil or fat to prevent the skin from sticking. Brown evenly on all sides, then reduce the temperature and let the sausages simmer at half heat – rolling regularly. On the grill, place directly over the embers, brown evenly, then move to a cooler spot. For both methods: patience is the most important tip from the world champion.

Over 20 varieties – from classic Franconian and Nuremberg bratwursts to specialties such as Iberico or lamb bratwurst. The differences lie in the coarseness, the type of meat, and the spices. As a master butcher, Freyberger consistently relies on selected meat qualities and proven recipes.

In addition to the classics, Freyberger surprises with varieties such as the Käsespätzle sausage or the Montreal Maple BBQ sausage – Franconian craft tradition meets modern flavor ideas. Everything from our own production, without compromise on meat quality or spices. The creative specialties can be ordered directly here in the online shop and are delivered fresh to your home.

Coarse bratwurst has more meat texture, is spicier, and is ideal for grilling. Fine bratwursts, like the Nuremberg sausage, have a more delicate texture and are better suited for pan-frying with sauerkraut and mustard. Rule of thumb: coarse = grill, fine = pan.

On the charcoal grill or in the pan, served with sauerkraut, mustard, and farmhouse bread. In Nuremberg, they are a cult favorite as "Drei im Weckla" (three in a bun). Horseradish and potato salad are also an essential part of it in Franconia.

Fresh bratwurst will keep for 2-3 days in the refrigerator (2-4°C). Frozen and vacuum-sealed, it will keep for up to 3 months. The best way to thaw it is slowly overnight in the refrigerator – this way the quality is maintained.

As a master butcher and world champion, Freyberger's focus is clearly on meat quality – vegan alternatives are not part of their product range. However, for those who don't eat meat, there's the Grill Cheese Sausage– the vegetarian alternative that's just as convincing on the grill.

Classic: medium-hot mustard, sauerkraut, potato salad, and farmer's bread. A cool lager pairs well with coarse grilled sausages, while a Franconian wine suits fine Nuremberg sausages. For creative varieties like Montreal Maple BBQ, coleslaw or chimichurri are a good choice.