Franconian cuisine tastes delicious

Franconian grilled sausages

Old Franconian cuisine - that's good eating in Franconia

The Franconian cuisine tastes delicious. It is diverse. This is because the dishes are regional. There are Franconian specialties in the beer region that differ from the ones in the wine region of Franconia. This is what makes a trip through this area so interesting. We therefore recommend that you also look into the cooking pots on a tour of Franconia. Better said, plan enough time for visits to inns, restaurants, wine shops, breweries, beer gardens and other places where Franconian cuisine is served.

 

Franconian cuisine cookbook

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Original Franconian - The Best of Franconian Food
Original Franconian - The Best of Franconian Food
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Franconian sausage specialties

You should like meat and sausages if you want to get to know Franconian cuisine - because they are traditional specialties here. Who doesn't know the Nuremberg Bratwurst? But did you know that there are big differences? Most Franconian sausages are made from pork, seasoned with salt and pepper and – what makes them special – marjoram. This type of sausage production comes from the Ansbach area. In the region around Kulmbach, on the other hand, a large part of veal is added to the sausages.

 

Drei im Weggla
Drei im Weggla

 

Drei im Weggla is typically Franconian

Depending on the area, the Franconian sausages are served differently. In Nuremberg, you can buy them at street stands, in a roll or, as they say in Franconian, in a “Weckla” with medium-hot or hot mustard. It's best to ask for "Drei im Weggla". Your counterpart is guaranteed to know what this is. Sweet mustard or ketchup are frowned upon by traditionalists, but are usually an option. If you order them in the restaurant, up to six sausages and side dishes can be served, depending on the length of the sausages, which differs from region to region.

 

Saure Zipfel
Sour ends, bratwurst in vinegar – Franconian cuisine

Saure Zipfel

You can also get the sausages as "Saure Zipfel". To prepare them, the sausages are steeped for about XNUMX minutes in a sour brew of vinegar water with onion rings, salt and pepper, sliced ​​yellow turnips, bay leaf and juniper berries. They are usually served with sauerkraut like this one in the Open Air Museum Bad Windsheim. In Bad Kissingen they were served in a wine bar.

Franconian snack specialties

Old Franconian cuisine is also reflected in the snacks

A lot of sausage and cheese is served with a Franconian snack. We got this snack plate with liver sausage, ham, meat sausage and slices of cheese decorated with pickles in the Brewery Doeblerserved in Bad Windsheim.

 

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Typical of the Franconian cuisine are the various types of sausage and ham, which are best together with a freshly brewed glass of beertried. On a Brotzeitteller you usually get the local sausage specialties and hams with liver sausage, meat or city sausage, ham, lard, cheese and pickles like on this plate. There is also fresh farmhouse bread or rye bread. The wine region near Miltenberg shows us that things can look different though.

 

Bake your own bread for a Franconian snack
Franconian snack

Snack specialties with wine from Franconian cuisine

There is also a Häckerbrotzeit with Franconian snack specialties that tastes well with wine.

 

Häckerbrotzeit
Häckerbrotzeit from the Franconian kitchen

 

However, other specialties are also served there that are typical of Franconian cuisine in the wine country. This includes, for example, the Zwiebelblotz or Zwiebelblooz. I also read Zwiebelblootz. The spellings vary. This is an onion cake that looks like a pizza.

 

Onion block from Franconian cuisine
Onion block from Franconian cuisine

Another specialty from the Franconian cuisine of the wine country, which we were served in a Häckerwirtschaft with the wine was Ghäckbrot with onions. This is a slice of bread with sausage meat. This is served with chopped onions.

 

Mettbrot
Ghackbread

 

Franconian cuisine with meat

Typical Würzburg – Franconian Schäufele with dumplings

Who doesn't know them, the meat specialties from Franconia? The most typical is probably the "Schäufele", the pork shoulder, which is so called because of its shape. You should be hungry though. Just like you should like meat. Because a Schäufele is a large portion.

 

Franconian Schäufele
A Schäufele is typical of Franconian cuisine

 

Or the Franconian sauerbraten with red cabbage, which gets its characteristic taste from a gingerbread cookie used as a sauce thickener. There are also potato dumplings. If you like it even more hearty, a Franconian Schlachtschüssel with black pudding and liver sausage on sauerkraut is definitely the right choice. Roulades, which are served with savoy cabbage in Franconia, are also typical of Franconian cuisine.

 

Franconian roulades
Franconian roulades

 

The gourmet region of Upper Franconia also has recipes with tradition

broth

One of them is the broth. This is a sausage soup from the Bamberg area. It is a blood soup prepared at slaughter festivals. Then they are served with dumplings.

Ziebeleskäs from Bamberg

Another specialty from Bamberg is Ziebeleskäs. It is also known as white cheese. It's cottage cheese mixed with finely chopped onions. This is often served as an accompaniment to a Brotzeit or on a ham plate.

Franconian specialties with wine

Asparagus dishes

In the wine country along the Main river, Franconian cuisine shows its elegant side. In spring, we were served a delicious asparagus menu with cream of asparagus soup as a starter in a vinotheque in one of the wine-growing towns on the Main.

 

Asparagus Cream Soup
Asparagus cream soup - Franconian cuisine in the wine country

As an intermediate course there was green asparagus with shrimp.

Green asparagus with shrimp
Green asparagus with shrimp

The main course was a pork fillet with asparagus, hollandaise sauce and fried potatoes.

Pork fillet with asparagus and potatoes
Pork fillet with asparagus and potatoes

Franconian specialties with fish

If you don't feel like the meat dishes of Franconia at all, you can try fish dishes, such as the pike perched on a bed of vegetables in the photo below. We savored this in the Freilandmuseum in Bad Windsheim.

Pike-Perch

Pike perch on risotto
Pike perch on risotto

 

Aischgrüner carp baked Franconian style

However, this carp is more typical, since the valley of the Aisch between Bad Windsheim and Neustadt a.d. Aisch are known as carp country. Fish have been bred in the ponds here for centuries. In the Neustadt Carp Museum you can learn everything about the history of carp farming in this region of Franconia. Of course, the restaurants in the area serve carp the traditional way. If you want to try it yourself, however, you should be aware that carp is only on the menu here in autumn and winter months (the months with an "r").

 

Carp with smoked crust and bacon
Carp with smoked crust and bacon

Ingreek – next to the baked carp in Franconia

Ingrecian is also found in Aischgrund and in the Nuremberg area. This specialty is regional and is mainly served in carp restaurants. This is the roe (sperm cells) of the carp. In the past, the entrails of the carp were also used for this. You rarely see that now. Roe is breaded with milk and fried in fat. Then you serve it with a salad.

Franconian sweet specialties

Of course, nothing works in Franconian cuisine without sweet specialties. However, these are more seasonal.

Nuremberg specialties – Elisen gingerbread

At Christmas time, nothing beats the Elisen Lebkuchen from Nuremberg. These gingerbread cookies belong on every gift table.

 

Elisenlebkuchen
Elisenlebkuchen

Küchla from the Franconian kitchen

The second Franconian specialty from the sweet corner is only available at certain times of the year. The Küchla is baked in lard in autumn and at carnival time. This is a great way to feast before the start of Lent. (People used to fast before Christmas, too.) Sprinkled with powdered sugar, they taste best when they are still warm.

 

Donuts, Ausgezogene, Küchle or Bauernkrapfen
Donuts, Ausgezogene, Küchle or Bauernkrapfen

Franconian cuisine from Forchheim - Urrädla from Franconia

A specialty from the Forchheim region and Franconian Switzerland is Urrädla. They are also known as Breida Küchla, Braada Küchla or Dürra Küchla. It is a thin fried pastry made from egg yolk, sour cream and flour. The thin dough is baked in clarified butter. The Urrädla is traditionally served at family celebrations and festivals.

Franconian cuisine is varied

On our travels through Franconia, we enjoyed Franconian specialties that show how diverse Franconian cuisine is. There are definitely differences depending on the region. In the beer region around Schweinfurt and Bad Windsheim there was old Franconian cuisine with hearty snacks and many meat dishes. The Franconian wine country, on the other hand, scores with fine dishes such as asparagus, the dishes from which make my mouth water to this day. It is worth eating not only in the dining rooms and restaurants. A Häckerwirtschaft and vinotheques in the wine region also boast delicacies that delight the palate. A journey through Franconia is a tour through the Land of Cockaigne. Connoisseurs can taste delicacies that are typical of the region.

 

Franconian cuisine
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Text: © Copyright Monika Fuchs, TravelWorldOnline
Photo: © Copyright by Monika Fuchs, TravelWorldOnline and Wikimedia Commons public domain

Franconian cuisine tastes delicious
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