Bratwurst () is a type of German sausage made from pork or, less commonly, beef, veal, or any combination of beef, veal, and pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.
History
The first documented evidence of the
Bratwurst in Germany dates to 1313 in the
city of
Nuremberg,
which is still internationally renowned for the production of grilling sausages.
Types and traditions
Germany
In Germany, a bratwurst is considered genuine if its main ingredient is pork.
Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of
German cuisine Bratwurst,
many of the best known originating in
Franconia (today for the most part situated in northern
Bavaria, but still culturally quite distinct), its northern neighbor
Thuringia and adjacent areas. How the sausages are served is also locally different, but most commonly they are regarded as a simple snack served with or in a white
bread roll made from
wheat flour and eaten with mustard. As a pub dish, it is often accompanied by
sauerkraut or
potato salad and sometimes served with dark, crusty country bread made predominantly from
rye flour, or less commonly with a (
pretzel). It is a very popular form of
fast food in German-speaking countries, often cooked and sold by street vendors from small stands, and is also traditionally popular with fans at football games.
Franconian varieties
Fränkische Bratwurst
The Franconian sausage is a relatively long (), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1313. With
marjoram as a characteristic ingredient, it is close in taste to the
Nürnberger Bratwurst but juicier, due to its size and coarseness. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad.
Coburger Bratwurst
Bratwurst originating in the city of
Coburg in Franconia was first documented there in 1498.
It is made from pork and a minimum of 15% beef, seasoned with only salt, pepper,
nutmeg, and lemon zest, and bound with raw egg.
It is coarse in texture and is about long. Traditionally, it is grilled over pinecones and served in a bread roll (Brötchen).
Kulmbacher Bratwurst
The Kulmbacher Bratwurst is a finely-ground Rohwurst from the city of
Kulmbach in
Upper Franconia. Long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic. The exact mixture is a closely guarded trade secret of each butcher. italic=unset is usually pan-fried, or grilled over a wood fire. They are sold and served freshly grilled from vendors' stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise.
Nürnberger Rostbratwurst
The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is long, and weighs between 20 and 25 g. The denominations Nürnberger Bratwurst and Nürnberger Rostbratwurst (Rost comes from the grill above the cooking fire) are Protected Geographical Indications (PGI) under EU law since 2003,
and may therefore only be produced in the city of Nürnberg, where an "Association for the Protection of
Nürnberger Bratwürste" was established in 1997.
[ Schutzverband Nürnberger Bratwürste e.V.]
Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish six sausages are served on a pewter plate with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun; the spelling Drei im Weggla is also common, Weggla/Weckla being the word for "bread roll" in the Nuremberg dialect), with mustard.
Another way of cooking Nuremberg sausages is in a spiced vinegar and onion stock; this is called Saure Zipfel]] (blue lobes).
File:Nürnberger Rostbratwürste.JPG|Nürnberger Rostbratwurst
File:Drei im Weggla.jpg|Drei im Weggla
File:Blaue Zipfel.jpg|Blaue Zipfel mit Brezel
Würzburger Bratwurst
The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white wine from the region.
Other varieties
Thüringer Rostbratwurst
The Thüringer Rostbratwurst is a thin, long spiced sausage from
Thuringia. It is notable for its low fat content (25% as compared to up to 60% in other sausages). In addition to salt and pepper,
caraway,
marjoram, and
garlic are used for spicing. It is traditionally grilled over a charcoal fire and eaten with mustard and bread.
The name Thüringer Rostbratwurst is recognized as a protected geographical indication (PGI) under EU law.
Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the Bratwurst in Thuringia in the town of Arnstadt, the association "Friends of the Thuringian Bratwurst" was founded in 2006. In the same year, the association established the Erstes Deutsches Bratwurstmuseum in the village of Holzhausen.
In 2016, a Kashrut version of Thuringian bratwurst made with veal and chicken packed into goat intestines was introduced at the annual Onion Festival in Weimar.
File:Rostbratwurstbrot.png|Thüringer Rostbratwurst in a bun with mustard
File:Thüringer Rostbratwurst.jpg|Close-up of Thüringer Rostbratwurst
Nordhessische Bratwurst
The -long Nordhessische Bratwurst (from northern
Hessen) is similar to the Thüringer Rostbratwurst in taste. It is made from coarsely ground pork and is heavily seasoned. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard.
Rote Wurst
The (red sausage) is a favorite
Bratwurst of the
region. It is similar to the
Bockwurst, and is made from finely ground pork and bacon, and has a spicy taste. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage, which opens during cooking. Sometimes a row of x-shaped cuts are made along its length.
Banater Bratwurst
Banat Swabians,
Danube Swabians living in the
Banat, brought both fresh and smoked Banater Bratwurst with them when they immigrated to Germany
. Influenced by the Banat region's cuisine, it is made with hot and sweet
paprika.
Switzerland
In 1438, bratwurst started to become popular in eastern Switzerland, especially in St. Gallen. "St. Galler Bratwurst", traditionally made from veal, has been famous since then. St. Galler bratwurst with a round bread is sold on the street, and also served in restaurants with rösti.
United States
Bratwurst, often shortened to "brat"
in
American English, is a common type of sausage in the
United States, especially in the
Upper Midwest, which is home to many people of
German Americans ethnicity.
Wisconsin, where the largest ancestry group is German, is known for its bratwursts. Brats are also popular in other Midwestern states such as
Michigan,
Minnesota,
Missouri,
Ohio,
Indiana, and
Iowa, as well as cities with large populations like New York, Chicago, and Philadelphia.
Originally brought to North America by German immigrants, it is a common sight at summer cookouts, along with hot dogs. Many grocery stores and butcher shops sell varieties with popular additions such as
cheddar cheese and jalapeño peppers. Wisconsin is the home of the "beer brat", where the brats are simmered in beer (generally a mixture of a pilsner style beer with butter and onions) before or after grilling over charcoal.
[Ari Lavaux "A Debate of Grilling Bratwurst", Memphis Flyer, July 17, 2014. Retrieved May 10, 2019. ]
Bratwurst was popularized in Sheboygan County, Wisconsin, in the 1920s. 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 daily pick up necessary to avoid spoilage; some of the fat is lost on cooking over charcoal.[R. W. Apple, Jr. " The Meat That Made Sheboygan Famous", The New York Times, June 5, 2002. Retrieved July 14, 2014.]
Bratwurst has also become popular as a mainstay of sports stadiums, especially baseball parks, after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1954, when the Atlanta Braves moved to Milwaukee. The brats, which sold for 35 cents, were grilled and placed into a container of a special tomato sauce with green pepper and onions before being served.[Buz Swerkstrom. " County Stadium's wurst move ". Milwaukee Sentinel, June 1, 1988, part 3, pp. 1,3.] The bratwursts were so popular, Sperling said, that Duke Snider of the Brooklyn Dodgers took a case back to New York City.[ madison.com] American Family Field in Milwaukee sells more bratwurst than hot dogs.
Every year, during the Memorial Day weekend, the city of Madison, Wisconsin, hosts Brat Fest, which is billed as the "world's largest bratwurst festival".
The town of Bucyrus, Ohio, (which calls itself the "Bratwurst Capital of America") has held the three-day Bucyrus Bratwurst Festival annually since 1967.
See also
External links
