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The Historic Sausage Kitchen opened 900 years ago to feed crews building the adjacent Steinerne Brücke (Stone Bridge) and ever since has been serving the delectable little bratwursts, cooked over beechwood fires in the small kitchen. These days the place dispenses more than 6,000 sausages a day, serving 6, 8, or 10 to a platter, accompanied by house-made, grainy mustard, saukerkraut or potato salad, and bread and washed down with the house beer. In decent weather you can enjoy the feast outdoors at one of the picnic tables beneath the bridge or at other times squeeze past the kitchen into the tiny dining room. Only floodwaters put a dent in business here—they frequently close the place down, as watermarks on the walls testify.