Bratwurst
The name “Bratwurst” is a sausage made from pork in a natural casing and then grilled or fried in a pan. It is a favorite in Germany, and each region has its own specialty.
Some Bratwurst are sold raw, while others are sold pre-cooked. It is important to know this so that they are properly prepared before eating.
Pre-Cooked Bratwurst is the most common type!
The shelf-life is longer and they are easier and faster to grill.
Raw Bratwurst are pink in color. They must be fully cooked inside without burning the outside. Cook the Bratwurst in hot (not boiling) water for 10 minutes, then brown the outside on the grill or in a pan. To grill in raw form without pre-cooking, grill them over low heat and frequently spritz water or beer on them to cool the skin and prevent burning. When they look done, remove them from the heat and let them rest (covered with a lid) for several minutes. They will continue to cook inside which will take care of any part of the sausage that is not yet fully cooked.
Bratwurst Varieties – Each region in Germany has its own version of Bratwurst. Over 50 kinds are available in Germany, with different size, seasonings and textures.
Coburger Bratwurst from the city of Coburg in Bavaria, is made from 15% veal or beef. Seasonings include only salt, pepper, nutmeg and lemon zest. It is coarse in texture and measures about 10 inches in length. It is generally grilled over pinecones and served in a bread roll (Brötchen).
Fränkische Bratwurst is a relatively long (4-8 inches), thick, coarse sausage, originating from the Franconia region in Bavaria. It dates back to 1573. The Fränkische Bratwurst is usually served with sauerkraut or potato salad, but without mustard.
Kulmbacher Bratwurst from the city of Kulmbach in Bavaria, is made mainly from finely ground veal. They are long and thin.
Nürnberger Rostbratwurst is a small, thin bratwurst from Nürnberg. It is no longer than 3-4 inches and weighs up to 1 oz. They are traditionally served is sets of 6 or 12 with horseradish and sauerkraut or potato salad.
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 8 inches in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll (Brötchen) with mustard.
Rote Wurst is a favorite Bratwurst of the Swabian region. It is similar to the Bockwurst, and made from finely ground pork and bacon. It is spicy.
Thüringer Rostbratwurst is a spicy sausage from Thüringen. It is long (6-8 inches) and thin. It is grilled over a wood fire and eaten with mustard and bread.
Würzburger Bratwurst comes from the city of Würzburg. It’s size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken wine.
