At the Donaustrudel, right next to the Stone Bridge, the historic Wurstkuchl has been standing for over 500 years. Where the Regensburg stonemasons and dockworkers indulged themselves in the Middle Ages, much has remained the same to this day: the open charcoal grill, the homemade sausages made from pure pork ham, the sauerkraut from their own fermentation cellar and the well-known Wurstkuchl mustard the historical recipe by Elsa Schricker.