Nürnberger Bratwürste are small, thin sausages originating from the city of Nürnberg in the Franconia region of Bavaria, Germany. They are typically about 7 to 9 centimeters (2.75 to 3.5 inches) long and weigh around 20 to 25 grams each, making them much smaller and thinner compared to other types of German sausages.

The sausages are made from finely ground pork, often mixed with a blend of spices that typically includes marjoram, salt, pepper, and sometimes a hint of ginger or nutmeg, with marjoram being a signature ingredient that gives them their distinctive flavor.

Nürnberger Bratwürste are usually grilled over a beechwood fire, which imparts a unique, smoky flavor, but they can also be pan-fried or cooked in a skillet. Traditionally, they are served in sets of six, eight, or twelve, often accompanied by sauerkraut or potato salad, or in a bread roll with mustard, known as "Drei im Weckla" (three in a roll).

These sausages are a traditional delicacy with a history that dates back centuries, and they are protected under European Union law with a Protected Geographical Indication (PGI), meaning they must be produced within the city of Nuremberg to be labeled as Nürnberger Bratwürste.