Germany is known for all kinds of really good sausages and cold cuts – along with hundreds of the common ones come some regional specialties. One of these is the popular snack “Drei im Weggla” (3 in a bun) from Franken, featuring Nürnberger Rostbratwurst. This small Bratwurst from Franconia’s largest city was first documented in 1313. Pork-based and seasoned with fresh marjoram, they’re grilled over a beechwood fire. As a main dish, they’re served rustic-style in sets of 6, 8, 10, or 12 on a medieval-looking pewter plate with potato salad or sauerkraut, accompanied by horseradish or mustard. As pictured above, they’re also sold as “fast food” on a roll by street vendors.