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Bratwurst at a Glance


Franconia, Nuremberg, Germany

Type of Charcuterie

Fresh Sausage

Main Ingredient

Pork, Beef, Veal

Typical Ingredients

Pork, veal, beef or a mixture of these, salt, nutmeg, ginger, mace, marjoram, celery, onion, hog or sheep casing

Other Names

Fränkische bratwurst, Coburger bratwurst, Kulmbacher bratwurst, Nürnberger rostbratwurst, Würzburger bratwurst, Thüringer rostbratwurst, Nordhessische bratwurst, rote wurst, Hessische bratwurst, beef bratwurst, turkey bratwurst, Sheboygan bratwurst, chicken bratwurst, pork bratwurst

Bratwurst Description

Bratwurst is a fresh type of sausage that comes from Germany. The name bratwurst comes from the German words brät, coming from brato which means chopped meat and wurst which means sausage.

The origin of bratwursts is both claimed by the state of Thuringia as well as the Franconia, Nuremberg city in Germany. History shows earlier accounts of the sausage in Franconia dating back to 1313. This traditional sausage was developed as a result of Celtic influences.

Today there are more than 40 different varieties of bratwurst that can be found throughout the different regions of Germany and around the world as well. As the name implies this sausage is made from coarsely chopped beef, veal, pork or a combination of these.

Although in some places emulsified meat is used as opposed to coarsely chopped meat. The meat is heavily spiced with salt, pepper, ginger, mace, marjoram, celery and onion although the spices used may differ according to region. The seasoned meat is then stuffed into hog or sheep casings then cooked and consumed or frozen. Most traditional bratwurst sausages are, but a number of commercially sold bratwurste may come pre-cooked to keep it from spoiling.

Fresh bratwurst has a bright pink color before being cooked while pre-cooked varieties have a pale brown color. The flavor of this sausage may vary according to where it comes from, and taste may range from mild to spicy. Bratwurst may also get its flavor from the way it is cooked, such as frying it with fat or grilling it over a wood fire.

In Germany, it is usually enjoyed as a snack and served with a white wheat bread roll. Similarly, in other parts of the world, it may served in a bun or with rolls. It is also usually accompanied by sweet or hot German mustard or hot French mustard and some other condiments used for hotdog sandwiches. In pubs it is usually served with a side of sauerkraut, roasted onions and potatoes. These are also usually enjoyed with beer.

Photo Credit: jamailac
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