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Bratwurst (German: [ˈbʁaːtvʊʁst] ⓘ) is a type of German sausage made from pork or, less commonly, beef or veal.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. [1]
Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany.
Small and thin and light in color (), the weight is about twenty grams for about 7–9 centimeters in length and 2 centimeters in diameter. [2]Produced with pork without tendons and rind as well as bacon, Nuremberg sausages are flavored with marjoram.
A great bratwurst is a game-day staple, whether you're at the stadium, ... Choose original or beer, top them with tangy mustard and sauerkraut on a pretzel bun for a taste of Germany. Pro tip ...
It’s got a beef patty, bacon, American cheese, grilled kielbasa sausage, Maryland crab dip, and onion rings on a pretzel bun. And it’s topped with two buffalo chicken wings for good measure ...
When the brats are finished boiling, remove brats and discard brine. Place the brats on the grill and let the casings get to desired color, turning twice. Cook on the grill for 5-8 minutes at 400 ...
Coarse Bratwürste, liverwurst and blood sausage, liver Knödel and meatballs, the latter most commonly served with a horseradish sauce, are integral parts of the Palatinate cuisine. Like in neighbouring Alsace, sauerkraut is a typical side dish in all seasons, but especially in winter.
All of these sausage varieties are commonly grilled on a barbecue or in a pan and eaten with rolls and/or sauerkraut. Sometimes they are also served with mustard, either hot or medium or with horseradish. Though the addition of ketchup is especially famous with children, it is not traditionally used in Franconian cuisine.
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