Nuremberg rostbratwurst are small, marjoram-seasoned sausages that received the status of European Union (EU) protected geographical indication (PGI) in 2013. They may only be cooked in city of Nuremberg following a recipe similar to one made official by the City Council of the Imperial City of Nuremberg in 1313. According to their PGI indication, each rostbratwurst must be between seven and nine centimeters in length, weigh between 20 and 25 kilograms, and have a maximum absolute fat context of no more than 35 percent.

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Recipe from here. Making this at home requires sausage making equipment and skills.

1. Cut the pork shoulder and belly into strips. You can vary the size depending on how big your meat grinder is.
2. Grind the spices into a very fine powder.
3. Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.  
4. Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
5. Now you can grind the meat. The Nuremberg sausage has a finer grind. Therefore, I used the smallest perforated disc (3 mm).
6. Now mix it well for a few minutes. You can either knead the meat with a food processor  with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
7. Now put the casing onto your sausage stuffer  and fill the mass into the casings. Make sure that there is trapped as little air as possible.
8. Important: Do not fill the casing too full, otherwise it will burst later when roasting.
9. Now it’s time to link the sausages. You can decide for yourself how big your sausage should be. Classically, the Nuremberg Rostbratwurst are between 7 and 9 cm (2.75 – 3.5 inches). Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
10. If you have any air trapped within you can take a needle and pierce the sausage to open the air holes. This will prevent them from bursting later on the grill.
11. Cut the individual links apart and your sausage is ready. You can also freeze them for storage or poach them at 78 °C (172,4 °F) for about 25 minutes.