The Best Bratwurst & Schäufele in Nuremberg: Hexenhaeusle

Drei im Weckla: The Best Bratwurst in Nuremberg

As I ambled through the cobblestone streets of Nuremberg, the haunting silhouette of Nürnberger Burg loomed high. Watching over this ancient city. The fortress, with its rich history of power struggles and medieval might, seemed to whisper tales of the bygone era. But in this trip, my hunt wasn’t for history, at least not the kind you’d find in textbooks. No, I was after a more tantalizing type of history. That which can be found sizzling on grills, simmering in pots, and poured generously into steins. I found the Best Bratwurst & Schäufele in Nürnberg.

Hexenhaeusle: More Than Just a Name

Das Hexenhaeusle Nuernberg
Das Hexenhaeusle Nuernberg

As noon approached, my stomach lead me to Hexenhaeusle, a gem tucked away in a corner of Nuremberg. The name, which translates to “Witch’s Little House,” evokes a sense of mysticism, and rightfully so. The restaurant stands tall and proud. A true emblem of Frankish tradition in Bavaria. Its wooden facade adorned with intricate carvings reminiscent of tales of yore.

However, the real magic isn’t just in its whimsical aesthetics. But in the wafting aroma of roasted meats and warm bread that beckons every passerby. How can one resist such an invitation?

Drei im Weckla: Where the Best Bratwurst in Nuremberg Resides

Drei im Weckla: The Best Bratwurst in Nuremberg
Drei im Weckla: The Best Bratwurst in Nuremberg

“Three in a bun” – that’s the literal translation. But the experience of biting into the drei im weckla from Hexenhaeusle is so much more. I ordered one as an appetizer. What I got were three perfectly grilled Nürnberger Rostbratwurst sausages, nestled in a crispy roll. Every bite was a harmonious blend of smoky, juicy, and crunchy. Paired with a dollop of sweet and tangy mustard & ketchup, it was, without a shadow of doubt, the best I’ve ever had.

Wishing at Der Schoene Brunnen

Wishing at Der Schoene Brunnen
Wishing at Der Schoene Brunnen

Feeling the weight of the hearty meal settling in, I decided to walk it off by heading to one of Nuremberg’s most iconic landmarks, Der Schoene Brunnen. This “Beautiful Fountain” stands as a testament to the city’s artistic and architectural prowess. Legend has it that those who spin the rings embedded in the grille of the fountain are granted a wish. With the sun reflecting off the glistening water, I made my wish.

A Return to Hexenhaeusle: The Best Schäufele in Nuremberg

What was my wish, you ask? Another round at Hexenhaeusle, of course. This time, with a tall, frosty glass of Gruner bier from the nearby town of Fuerth. The beer was crisp with a subtle hoppy finish, a perfect precursor to the pièce de résistance – the schäufele.

The Best Schäufele in Nuremberg
The Best Schäufele in Nuremberg

Schäufele, a traditional Franconian dish, is pork shoulder roasted to perfection. The one at Hexenhaeusle was a thing of beauty. The skin, crispy and golden, gave way to tender, flavorful meat beneath. Every bite melted in the mouth, the meat’s richness contrasted beautifully with the tangy sides of potato salad and fermented cabbage.

To Nürnberg, With Love

The Best Bratwurst & Schäufele in Nuremberg

Gruner Bier, Fuerth
Gruner Bier, Fuerth

As the evening drew near and the sounds of laughter and clinking glasses filled Hexenhaeusle, I felt a pang of melancholy. Every journey must come to an end. But the memories, tastes, and experiences remain. Hexenhaeusle, with its authentic Frankish delights, had given me plenty to cherish.

Nuremberg. With its rich history and culinary wonders, remains a treasure trove waiting to be explored. And Hexenhaeusle stands tall as its crowning jewel. Cheers to many more wishes coming true, one bite and sip at a time.

Das Hexenhaeusle Nuernberg

Vestnertorgraben 4, 90408 Nürnberg, Germany

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Nürnberger Rostbratwurst – Make Delicious Nuremberg Sausage At Home

Porchetta: An Italian Odyssey of Flavor

Porchetta Pork Belly

Listen, you don’t just make porchetta, okay? You embark on a journey, a culinary pilgrimage that transforms a humble pork belly into a gastronomic masterpiece. This is a dish with roots deep in the Italian countryside, a testament to the beautiful simplicity of rural cooking. You’re not just preparing food – you’re participating in a time-honoured tradition.

It’s time to roll up your sleeves and pay homage to the rich tapestry of Italian cuisine.

Porchetta: The Recipe


  • One 5-pound(2.26kg) piece of pork belly, skin on
  • 2 tablespoons fennel seeds
  • 2 tablespoons fresh finely chopped rosemary, sage, or thyme leaves
  • 1 tablespoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • Zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 teaspoon baking powder

Pork Prep Procedure

  1. Toasting the Spices: Take your fennel seeds and toast them lightly in a dry pan over medium heat. You’re looking for a light golden color and a fragrance that makes you want to book a one-way ticket to Rome.
  2. Preparing the Rub: In a mortar, combine the toasted fennel seeds, chopped rosemary, red pepper flakes, minced garlic, and lemon zest. Pound it all together with a pestle until you have a coarse paste. You’re not just making a spice rub here, you’re crafting an aromatic tribute to the Italian countryside.
  3. Scoring the Belly: Lay your pork belly skin-side up on a clean work surface. Take a sharp knife and score the skin in a crosshatch pattern, being careful not to cut into the meat. This isn’t just for show – it’s going to help the fat render out and give you a gloriously crisp skin.
  4. Rubbing the Pork: Turn your pork belly skin-side down and season it generously with salt and pepper. Then take your spice paste and massage it into every nook and cranny of the meat.
  5. Roll and Tie the Belly: Now comes the fun part. Roll the pork belly up tightly, like you’re rolling a cigar that’s about to explode with flavor. Then tie it up with butcher’s twine at regular intervals. By this point, you should be starting to see the potential for greatness in this humble roll of pork.
  6. Optional Overnight Alchemy: Time for some culinary wizardry. Mix 1 teaspoon of baking powder with 3 teaspoons of kosher salt. Sprinkle it over your swine masterpiece. Wrap it up and let it rest in the fridge overnight. You’ve just initiated a science-backed flavor festival. (This step is optional if you’re in a hurry)

Let’s Roast this Little Piggy

  1. Slow and Steady: Preheat your oven to 300°F (150°C). Unwrap the pork belly, place it on a rack in a roasting pan, and slide it into the oven. Let it cook low and slow for about 3 hours. Trust me, good things come to those who wait.
  2. Crisping Finale: Alright, it’s showtime. Crank up the oven to 500°F (260°C) for an additional 10-15 minutes. Keep a hawk eye on it; we’re looking for a golden, crunchy armor, not a battlefield.
  3. Rest and Feast: Let your porchetta rest for at least 20 minutes before you carve into it. It’s about more than self-restraint – it’s about letting the juices redistribute. Now, slice that beauty up and reward yourself for a job well done.
Oven Roasted Porchetta
Oven Roasted Porchetta

That’s it. That’s Porchetta.

It’s not just a dish, it’s a journey. And like any good journey, it’ll leave you changed – and hungry for more.

Buon appetito, my friends. Enjoy your meal and savor every bite, because that’s what good food, good cooking, and good living are all about.

The Definitive Porchetta by Antica Porchetteria Granieri since 1916 with chef Paolo Trippini