Errindlev Church dates from the second half of the 12th century. It has a Romanesque chancel and nave. The church is said to have been dedicated to St Nicholas because of its associations with seafarers who used it as a landmark. After the Reformation it belonged to the Crown until in 1699 it was transferred to Flemming Holck til Lungholm whose estate was acquired by Christian Detlev Reventlow. As a result, it later came under his estate Christianssæde. In 1784, it was removed from the authority of the estate together with Lungholm and became part of the barony established in 1819. The church gained its independence in 1924.
The church consists of a Romanesque nave and chancel with a Gothic extension and a tower built at the time of the Reformation. Gothic star-shaped vaulting was completed in the nave c. 1275. The Gothic porch on the south side was demolished in 1619 and a new half-timbered porch was built on the north side. Only about half of the Romanesque chancel and nave have remained. Traces of two round-arched windows can be seen in the chancel, one on either side while there is evidence of rounded Romanesque doors in the nave. Building of the tower started in 1530 but was discontinued before it was completed. After numerous difficulties in the supply of bricks, it was finally finished in 1607.References:
The Historic Sausage Kitchen of Regensburg (Wurstküche) is notable as perhaps the oldest continuously open public restaurant in the world. In 1135 a building was erected as the construction office for the Regensburg stone bridge. When the bridge was finished in 1146 AD, the building became a restaurant named Garkueche auf dem Kranchen ("cookshop near the crane") as it was situated near the then river port. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. The present building at this location dates from the 17th century, but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions.
Until ca. AD 1800, the specialty was boiled meat, but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered. The kitchen still operates today and serves 6,000 sausages to guests daily.