A true Nürnberger Bratwurstküche is characterized by five features:

1. The Original Nürnberger Rostbratwürste have to be prepared on a grill
2. Only Original Nürnberger Rostbratwürste which are homemade or made by a local producer may be cooked
3. The Original Nürnberger Rostbratwürste have to be served on a tin-plate or a tin-heart
4. The Original Nürnberger Rostbratwürste have to be offered with the classical garnishes sauerkraut, potato salad, horse radish and pastries
5. The Original Nürnberger Rostbratwürste have to be served in a unique canon:
   6, 8, 10 or 12 pieces with classical garnishes
   The same number as "Saure Zipfel" (bratwurst that is steeped in an onion-/vinegar brew)
   3 im Weckla (3 in a bun)
   2 raw ones as "G'häck" in a roll or on a slice of bread
   1 on the fork