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Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl: at the historic sausage kitchen in Regensburg

It must be midday, and time for lunch. There’s a queue more than twenty deep for the takeaway- or takeout-counter, as people walk away with a long thin grilled sausage sitting snug in an undersized oval bun. Next to the Döner, I’m also fond of the “Bratwurst”, or grilled pork sausage.

Along the Danube promenade in Regenburg’s Old Town is the historical sausage kitchen, formally “Die Historische Wurstkuchl zu Regensburg”, better known as “Wurstkuchl”. The Wurstkuchl is known as the oldest running grilled-sausage stand in the world, with the presence of a stand serving food to labourers from town and visitors from the river since the 12th-century.


Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

“Six piggies on a bed of hay”

•   6. Schweinsbratwürstl vom Rost mit Sauerkraut, Jacob Dunkel vom Fass
•   6 pork bratwursts with sauerkraut, Jacob “Dunkel” (dark) beer on tap. The sausage, sauerkraut, mustard, and beer are all made locally.

Despite the cool windy late-autumn day, I’m at a table outside, and I’ve a coupon for six sausages on sauerkraut. With generous dollops of sweet mustard, I eagerly wipe the plate clean accompanied by a couple of crusty bread rolls made with caraway seeds, and washed down with dark beer from the Jacob Brewery (in Bodenwöhr, 40 km northeast from Regensburg). Though I could’ve taken a seat inside, it’s entertaining watching my neighbours devour their orders and watching people standing in line with anticipation.

I step inside to watch the grill-action take place and people inside huddled together in a cozy warm environment. Outside on the walls is the popular special “Bratwurstkipferl zum Mitnehmen, € 2,50”, highlighting grilled sausage in a roll for takeaway, and high-water (flood) marks.

At the south end of the Steinerne Brücke (Stone Bridge), the Wurstkuchl is adjacent to the Salzstadel which presently houses the UNESCO World Heritage Visitor Centre (Besucherzentrum Welterbe). Given the limited total seating, it’s cheaper to get a sausage-in-a-bun for takeaway/takeout than to sit and order at the benches inside or outside.

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com


High-water marks (Danube)

Two small plaques on the outside wall indicate record-breaking flood levels in 1893 (February 16) and 2013 (June 4). Modern records indicate the Danube reached depths exceeding 6.8 metres (22 feet) at the nearby Eiserne Brücke (Iron Bridge) in 2013. Additional signs inside show other recorded flood levels. A picture on the Mittelbayerische Zeitung shows flood waters being held back at Wurstkuchl.

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

Queue

Wurstkuchl, Regensburg, Bayern, Germany, fotoeins.com

High-water marks (Wasserhöhe), 1893 and 2013


Thanks to Wurstkuchl for their hospitality, Regensburg Tourism for providing access to services and facilities within the city, and to Hotel Central Regensburg for providing a quiet and comfortable stay. I made the photos above on 14 November 2015. This post appears on Fotoeins Fotopress at fotoeins.com as http://wp.me/p1BIdT-7un.

8 Responses to “Wurstkuchl: at the historic sausage kitchen in Regensburg”

    • fotoeins

      Hi and thank you, Faith. For those who eat pork, it’s hard to dismiss the simplicity and tastiness of grilled sausage, especially if the ingredients and preparation are done with care. Thanks for reading and for commenting how my post made you hungry! 🙂

      Like

    • fotoeins

      Oh, I hadn’t realized I hadn’t responded! Sorry about that. The sausages were grilled perfectly and delicious, and though I’m not a big fan of Sauerkraut, their version of the sour crunchy “slaw” provided a good counterbalance to the savory sausage. I was truly impressed by the kitchen, more than the inside sitting area. It wasn’t that cold outside (though breezy), and being outside was a lot more fun, watching the takeaway queue. Thanks for your comment, Nat and Tim!

      Like

    • fotoeins

      Sorry I missed your response, Timo. The one important thing I’ve learned after spending lots of time in the D-land is that the sausage must be made of good quality ingredients, and that the sausage should be prepared (grilled) simply. And now, I’m hungry. 😀

      Like

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