The flavoursome heart of the crafts courtyard opposite Nuremberg station is the Glocklein, or little bell, which specialises in the BBQ’d Nuremberg sausage.
Legend has it that these tiny sausages were designed to be delivered through a medieval keyhole to allow for real hole-in-the-wall eating after the official closing times. Tradition has it that you should order 4, 6, 8, 10 or 12 of them at a time; the only odd number allowed is three: and that’s when you have a drei im weggla or three in a roll to take away.
To get your take away drei im weggla walk through the door and to the cashier on the right. Order, then follow the bar to the left where a chef will finish grilling them and put them in a white-bread bun.
This was the best of the drei im wegglas we had in Nuremberg: tasty sausages on a fresh bun.
We returned a day later to meet someone for lunch: this time for a sit-down meal with sausages, sauerkraut, horseradish, pretzels and beer.