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Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several franconian food items, which are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst or the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world. ==Bratwurst== Most people think of the typical and supraregional known "Nürnberger Bratwürste" when they think of Franconian food. These small sausages are made of pork and originate in the city zone of Nürnberg (and only this area is authorized to call the sausages "Nürnberger"). They are commonly served and eaten in threes: either as "Drei in a Weckla" which means three sausages served in a roll or as a dish containing six of these sausages and cabbage. But beyond the famous "Nürnberger Bratwurst" Franconia produces a variety of other bratwursts, such as the bratwurst produced around Ansbach where the sausage is additionally flavoured with salt, pepper and marjoram. Other regions feature ths spice as well e.g. in the region of Western Mainfranken, a thumb-thick and twelve centimeter long Brawurst is eaten either alone or in pairs. In the area of Hof the small and much leaner "Hofer Bratwurst" is very popular and usually eaten in pairs. The city of Kulmbach features a similar sausage which, in comparison to the variety from Hof, contain a much higher share of veal. Another specialty which is only available in the area of Coburg is the "Coburger Bratwurst" which is similarly thick and coarse as the "Nürnberger" but is roasted on a pinecone fire and therefore acquires additional flavours through the smoke. All of these sausage varieties are commonly grilled on a barbecue or in a pan and eaten with rolls and/or sauerkraut. Sometimes they are also served with mustard, either hot or medium or with horseradish. Though the addition of ketchup is especially famous with children, it is not traditionally used in Franconian cuisine. A variation to prepare the sausages, though not so common beyond Franconia, is to stew them in vinegar stock which contains vinegar, water, onion rings, sliced carrots, salt, pepper, bay leaves and juniper berries. The sausages are simmered in the broth at a low temperature for about 15 to 20 minutes and then served under the name "Saure Zipfel" or "Blaue Zipfel" (which means ''sour'' or ''blue tips''). For a mid-afternoon snack (which is called "Brotzeit" in Bavaria) it is common to spread raw sausage meat on peasant bread and add diced onions as a topping with salt, pepper and paprika seed. In rural areas this is called ''Tartarbread'' though it has nothing in common with the real tartar which is made of raw beef. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Franconian cuisine」の詳細全文を読む スポンサード リンク
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