Georg Fischer

I have worked the grill at a Bratwursthäusle for years, so explaining Nuremberg's finger-length sausages over beechwood smoke feels like showing people my own kitchen. On camera I keep the camera close on the fire and the meat, explaining why the sausages here are smaller than almost anywhere else in Germany. My second session covers the Handwerkerhof, a reconstructed craftsmen's courtyard by the station, where I move between small workshops still practising traditional trades. I keep a friendly, easy pace and enjoy questions about food as much as craft.