Just like there are different dialects in Germany, there are variances of recipes for the Bratwurst, especially in the Frankonian region of Germany:
The Coburger Bratwurst is the largest with at least 31 cm, it’s a coarse kind and usually roasted over the open pine cone fire, which gives the special flavor. It is also the only one that is eaten as a single entity on a small bun, but all the other in Upper Frankonian variants are in pairs or more.
The Bratwurst in the Forchheim area is equally coarse, but smaller, and medium size in the area in the town of Bamberg, Lichtenfels and Kronach. A specialty in Kronach are the G’strüpften, they are cut, skinned and baked, not fried.
Fine sausages, rather long and thin, there are in the areas around Hof, Bayreuth and Kulmbach.
The Hofer Bratwurst is made from lean pork and some beef. It is very fine with a diameter of 18-22 mm and usually eaten in pairs
There is 20% to 25% beer alcohol content in the Pegnitzer Bratwurst!
The longest Bratwurst you can get in Sulzfeld am Main. The place is known for the Meter Bratwurst. It is offered in five guesthouses today, and can be found in the “Ratsstube”, “Michels-Keller”, “Zum Hirschen”, “Zum goldenen Löwen” and in the “Zum Stern” guest house. It tastes a bit different everywhere, everyone prepares them to their own recipe. One would have to try themselves to find their favorite.
The Old Mill Bratwurst in the South of Frankonia has the coarsest texture and is distinguishable from most other bratwursts. It is about 10 to 12 inches long and weighs about 80 to 100 grams,
Kulmbacher Bratwursts are very similar like the Hofer in appearance, but are produced with a high veal content. You are served at the Bratwurst stand with plenty of anise. You either order two in half or three in total.
Nürnberger Bratwurst are the shortest with a length of 7 to 9 cm. It is typically eaten in dozens (12) or half dozen (6). It is the smallest of of the bratwurst and has the “Three in Weggla” or 3 in a roll
Würzburger Bratwurst, also called Winzerbratwurst, contains a shot of Frankonian white wine. At the Bratwurst stand you get them usually at the Würzburger Marktplatz. This Bratwurst is called and referred to as the “Geknickte”(kinked).
But there is also this variant, which the raw bratwurst is boiled in a vinegar broth with onions. It’s called Blaue Zipfel or Blaugsottene.