Or, maybe 3 little grilled Nürnberger würstchen in a folded Flammkuchen. A little Frankfurter green sauce drizzled on top. 
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Now that I would eat.
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I am so happy I had Drei im Weggla on my last visit to Nürnberg in 2019.
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I had to Google that one. Delicious.
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So, it’s just 3 Nürnberger Würstchen w/mustard on a roll? That should be prettttttty easy to “reverse engineer” at home — if you can get a proper Semmel in TO.
The flavouring of the little Nurnberg sausages is distinct.
The ones sold in Nurnberg as a snack are grilled. I bought mine from a woman with a grill at the train station. I suppose it’s the equivalent of North American street hot dog, but it was much more than that for me. In terms of delicious sausage in a roll, the Choripan I can find in Toronto is a little closer to the deliciousness of Drei im Weggla (different seasoning of course) , than a standard Polish sausage in a hot dog bun, which is found at every street vendor hot dog cart in Toronto, as an option to the veggie dog or regular hot dog.
I hadn’t had Drei im Weggla on previous visits to Nurnberg, because I’ve usually just eaten whatever my relatives served for lunch and dinner when I’ve visited their small town outside the city. I don’t think I ever had a meal in Nurnberg proper.
We can’t get proper Semmel in downtown Toronto. There are a couple German bakeries in Mississauga and Scarborough (the burbs), which I’ve never visited.
The Polish bakeries downtown are better at poppyseed rye than Semmel-type rolls.
I could use a quality Italian or Portuguese roll.
Yup, used to fry those up for breakfast back in my single days. Aldi had them all the time, IIRC.
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Here are some recipes for any sausage makers among us.
https://www.weschenfelder.co.uk/blog/nurnberger-bratwurst-recipe
This must be the most longevous COTQ thread here ever.
These are fantastic. You may not need as much flour as called for depending on the type, but the rest of the recipe is perfect.
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They look amazing! But I live 10 minutes from Little Portugal when I’m in Toronto! 
I remember you don’t like Toronto Portuguese pasteis de nata too much, from another thread.
Portuguese bakeries are where the value is in Toronto. I can’t believe how affordable they keep their breads.
Thanks for this. I’m going to give it a go.
You’re welcome. If you have a BBQ, make sure you try them grilled. I think that definitely adds to the Drei im Weggla.
Wurst in a roll is like the classic of Germany/Austria/Switzerland . . .
all kinds of Wurst, and all kinds of rolls.
Broetchen - the most familiar ‘breakfast (hard yeast) roll’ has a lot of variation and as many names applied to the same ‘item’ - plus a ‘root name’ and +/- many diminutive derivations - plus ‘the same name’ but in different dialects. Swiss German is quite different than German German, for example…
from my notes:
Weizenbrötchen
Baguette-Brötchen (OS)
Aufbackbrötchen
Schrippen (Berlin)
Semmel (Bayen into OS)
Semmeln
Semmelbroese
Langsemmel
Wecken
Weckerl
Broetle
Broetli (CH)
Laib
Laibchen
Laberl
Rundstück
Stüütkes (old Hoch Deutsch)
Weck
Wecki
Weggla
Weggli
Michetta
Schwöbli
Milchbrötchen
I moved from Brötchen territory to Schrippen territory.
Brötchen are decidedly better. I think it’s the water.
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here’s a Schnellstrudel - it’ll never pass for the real thing, but it’s quick, easy & tasty.
if you’ve ever done strudel dough, it’s clear why the puff pastry dough is my choice for ‘not all day, again’ . . . .
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I use filo from the freezer as my cheater strudel dough.
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Do you put melted butter or oil on each layer?
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Yep. I do that for baklava and spanakopita, too.
Melted butter applied lightly with a pastry brush.
There ends up being a little more butter applied to the top layers that puff up, relative to the bottom layer on which the fruit is resting.
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