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| Type | Sausage |
|---|---|
| Course | Main |
| Place of origin | Germany |
| Region or state | Europe |
| Main ingredients | Meat (pork,beef,veal or chicken) |
Bratwurst (German:[ˈbʁaːtvʊʁst]ⓘ) is a type ofGerman sausage made frompork or, less commonly,beef orveal. The name is derived from theOld High GermanBrätwurst, frombrät-, finely chopped meat, andWurst, sausage, although in modern German it is often associated with the verbbraten, to pan fry or roast.[1] Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual inhalal andkosherBratwurst sausages, which never include pork for religious reasons.
The first documented evidence of theBratwurst in Germany dates to 1313 in theFranconian city ofNuremberg,[2][3] which is still internationally renowned for the production of grilling sausages.
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In Germany, a bratwurst is considered genuine if its main ingredient is pork.[4] Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties ofGermanBratwurst,[5][6] many of the best known originating inFranconia (today for the most part situated in northernBavaria, but still culturally quite distinct), its northern neighborThuringia 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 whitebread roll made fromwheat flour and eaten withmustard. As a pub dish, it is often accompanied bysauerkraut orpotato salad and sometimes served with dark, crusty country bread made predominantly fromrye flour, or less commonly with aBrezel (pretzel). It is a very popular form offast 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.
The Franconian sausage is a relatively long (10–20 cm [4–8 in]), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1313.[citation needed] Withmarjoram as a characteristic ingredient, it is close in taste to theNürnberger Bratwurst but juicier, due to its size and coarseness. TheFränkische Bratwurst is traditionally served with sauerkraut or potato salad.
Bratwurst originating in the city ofCoburg in Franconia was first documented there in 1498.[7] It is made from pork and a minimum of 15% beef, seasoned with only salt, pepper,nutmeg, and lemonzest, and bound with raw egg.[8] It is coarse in texture and is about 25 cm (10 in) long. Traditionally, it is grilled over pinecones and served in a bread roll (Brötchen).
TheKulmbacher Bratwurst is a finely-groundRohwurst from the city ofKulmbach inUpper 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. KulmbacherBratwurst is usually pan-fried, or grilled over a wood fire. They are sold and served freshly grilled from vendors' stands in theMarktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise.
The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is 7 to 9 cm (2.8 to 3.5 in) long, and weighs between 20 and 25 g. The denominationsNürnberger Bratwurst andNürnberger Rostbratwurst (Rost comes from the grill above the cooking fire) areProtected Geographical Indications (PGI) under EU law since 2003,[9] and may therefore only be produced in the city of Nürnberg, where an "Association for the Protection ofNürnberger Bratwürste" was established in 1997.[10]
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 apewter 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 asDrei im Weckla (three in a bun; the spellingDrei 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 calledBlaue Zipfel (blue lobes).
TheWürzburger Bratwurst, also known as theWinzerbratwurst, comes from the city ofWürzburg in Franconia. Its size is similar to theThüringer Rostbratwurst, but its ingredients include white wine fromthe region.
TheThüringer Rostbratwurst is a spicy sausage fromThuringia. It is thin and 15–20 cm (6–8 in) long. It is traditionally grilled over a charcoal fire and eaten with mustard and bread. The nameThüringer Rostbratwurst is also recognised as aPGI under EU law.
Triggered by the discovery in 2000 of an account entry of 1404 first mentioning theBratwurst in Thuringia in the town ofArnstadt, the association "Friends of theThuringian Bratwurst" was founded in 2006. In the same year, the association established theErstes Deutsches Bratwurstmuseum (First German Bratwurst Museum) in the village ofHolzhausen. A two-metre-high wooden monument of aBratwurst in a bun on a local traffic roundabout advertises the museum.[11]
In 2016, akosher version of Thuringian bratwurst made with veal and chicken packed into goat intestines was introduced at the annual Onion Festival in Weimar.
The 20 cm (8 in)-longNordhessische Bratwurst (from northernHessen) is similar to theThüringer 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.
TheRote Wurst (red sausage) is a favoriteBratwurst of theSwabian region. It is similar to theBockwurst, 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.
Banat Swabians,Danube Swabians living in theBanat, that immigrated to Germany brought with them Banater Bratwurst[12] which was influenced by regional cuisine and as a result is made with hot and sweetpaprika.[13]
In 1438, bratwurst started to become popular in eastern Switzerland, especially inSt. 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 withrösti.[14]
Bratwurst, often shortened to "brat"[15] inAmerican English, is a common type of sausage in theUnited States, especially in theUpper Midwestern region, which is home to many people ofGerman-American ethnicity.Wisconsin, where the largest ancestry group is German, is known for its bratwursts. Brats are also popular in other Midwestern states such asMichigan,Minnesota,Missouri,Ohio,Indiana, andIowa, as well as cities with large populations like New York, Chicago, and Philadelphia.[16] 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 ascheddar cheese andjalapeño 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.[17]
Bratwurst was popularized inSheboygan 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.[18]
Bratwurst has also become popular as a mainstay of sports stadiums, especially baseball parks, after Bill Sperling introduced bratwurst toMajor League Baseball inMilwaukee County Stadium in 1954, when theBoston 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.[19] The bratwursts were so popular, Sperling said, thatDuke Snider of theBrooklyn Dodgers took a case back to New York City.[20]American Family Field inMilwaukee sells more bratwurst than hot dogs.[21] CurrentAmerican Family Field foodservice providerDelaware North (through their Sportservice subsidiary) marketsSecret Stadium Sauce at retail as a complement to bratwurst.
Every year, during theMemorial Day weekend, the city ofMadison, Wisconsin, hostsBrat Fest, which is billed as the "world's largest bratwurst festival".
The town ofBucyrus, Ohio, (which calls itself the "Bratwurst Capital of America") has held the three-day Bucyrus Bratwurst Festival annually since 1967.[22][23]
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| Dry sausage |
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| Smoked sausage | |||||
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| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
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