bratwurst

Bratwurst with sauerkraut and potatoes

Nürnberger pork bratwurst with sauerkraut and mustard, in Munich.

A bratwurst (pronounced [ˈbraːtvʊɐst] (help·info)) is a sausage usually composed of veal, pork or beef. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast.^[1] Bratwurst are usually grilled and sometimes cooked in broth or beer.

Eating practices and traditions

Germany

How the sausage is served varies by region. In Thuringia, it is often eaten with hot German mustard in a bread roll or Brötchen. There and further south, the bratwurst is often served "pinched" in a bread roll, much like a forerunner of the American hot dog in a bun. It is a very popular form of "fast food" in German-speaking countries, often cooked and sold from small stands and street vendors. Recipes for the sausage can also vary; some sources list over forty different varieties of German bratwurst.^[2]

A giant wurst-and-bun statue can be found at the main intersection of Holzhausen, the location of the German Bratwurst Museum (Deutsches Bratwurstmuseum). The museum, run by the Friends of Thuringian Bratwurst, opened in 2006 and is devoted only to the Thuringian sausage.

The oldest document in the museum mentions bratwurst for the first time in 1404 in Thuringia. In 1410 followed the County of Katzenelnbogen.^[3]

Regional Variation^[4]

Coburger Bratwurst Bratwurst originating in the city of Coburg in Bavaria. It is made from a minimum of 15% veal or beef, and its seasonings include only salt, pepper, nutmeg, and lemon zest. It is coarse in texture and measures about 25 cm in length. Traditionally it is grilled over pinecones and served in a bread roll (Brötchen).

Fränkische Bratwurst A relatively long (10-20 cm), thick, coarse sausage, originating from the Franconia (Franken) region in Bavaria. It dates back to 1573. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, but with no mustard.

Kulmbacher Bratwurst The Kulmbacher Bratwurst, from the city of Kulmbach in Bavaria, is made mainly from finely ground veal. It is long and thin.

Nürnberger Rostbratwurst A small, thin bratwurst from the city of Nürnberg. It is no longer than 7-9 cm and weighs no more than 25 g. It is traditionally grilled over a beechwood fire and served in sets of 6 or 12 with horseradish and sauerkraut or potato salad. Perhaps the most popular sausage in Germany, Nürnberger Bratwürste / Nürnberger Rostbratwürste is also protected under EU law with PGI status.^[5] Traditionally roasted and served three abreast on a bun mit Senf (with mustard), this pork-based wurst is recognized in markets and restaurants across Germany. Fresh marjoram and ground caraway seed are attributed to being among the important ingredients in this distinctive sausage.

Nordhessische Bratwurst The Nordhessische Bratwurst (from Northern Hessen) is similar to the Thüringer Rostbratwurst in taste. It is made from coarsely ground pork and is heavily seasoned. It measures around 20 cm in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll (Brötchen) with mustard.

Rote Wurst The Rote Wurst is a favorite Bratwurst of the Swabian region. It is similar to the Bockwurst, and is made from finely ground pork and bacon. Its taste is spicy. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage. The ends open during cooking, but the rest of the sausage remains intact, giving it its traditional shape.

Thüringer Rostbratwurst The Thüringer Rostbratwurst is a spicy sausage from Thüringen. It is the oldest known Bratwurst in Germany and dates back to 1404. It is long (15-20 cm) and thin in shape. Traditionally, it is grilled over a charcoal fire and eaten with mustard ^[6] and bread.

Würzburger Bratwurst The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine.

Belgium and the Netherlands

The Dutch braadworst or saucijs is a largely different sausage, made of pork, usually in the form of a long curled up sausage. Though superficially similar to the German word Bratwurst the etymology is different; in Dutch it means (pan)-fried sausage. Usually it is fried in butter and eaten with mayonnaise or with Dutch or Dijon mustard.

In the United States

The Bratwurst was popularized in Sheboygan County, Wisconsin in the 1920's. In general, each local butcher shop would take orders and hand make bratwurst fresh to be picked up on a particular day. The fat content of the sausages was substantial, making it necessary to avoid spoilage. Much of the fat was removed during the cooking over charcoal. Usually one kept a pan of cold water handy to the grill, so it was easy to dip one's fingers in and fling the water onto the flames caused by the burning of the excess fat.

The bratwurst (or "brat") also became popular as a mainstay of sports stadiums after Bill Sperling introduced brats to major league baseball in Milwaukee County Stadium in 1953. The brats were such a hit, Sperling said, that Duke Snider of the Brooklyn Dodgers took a case back to New York, and the rest is history.^[7]

The type of bratwurst most commonly found in the United States is the larger variety (not the smaller "Nuremberg-style" bratwurst), approximately one inch in diameter, reddish-brown in color, and made of a combination of beef and pork, and sometimes smoked. Bratwurst made with chicken or turkey, and even vegetarian versions, are increasingly found in American grocery stores.

In the U.S., fresh brats are typically grilled, then sometimes placed in simmering beer or water, often with onions or peppers, and allowed to simmer until are well cooked. Brats are occasionally boiled, especially during the winter in areas where frankfurters are prepared with this method. Smoked brats, which are pre-cooked, need only be heated through. Smoked bratwurst may be sliced crosswise and cooked on a griddle. Either type may be cooked on a griddle whole, but care must be taken to fully cook fresh bratwurst. Another method of cooking involves parboiling the sausage in a mixture of beer, onions, and butter before grilling and serving it. Brats may be eaten with or without a bun with mustard (or prepared horseradish) and sauerkraut.

The world's largest brat fest takes place every year in Madison, Wisconsin during the Memorial Day weekend. America's largest supplier of "brats" is the Johnsonville Foods company of Sheboygan County, Wisconsin.

See also

• Bockwurst
• Sausage Race
• Blood sausage
• Wurst mart
• Bratwurst Recipes

References