Today’s Spotlight is on Bratwurst.

Bratwurst is a type of German sausage, also known as a “brat”. It’s typically made from pork and veal, but can also be made with beef, or any combination of meat. Bratwurst has a smooth texture, pale color, and mild flavor. It can be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic. They are often consumed for breakfast in German cities.

Bratwurst is prepared and stored fresh, so it doesn’t have a long shelf life like a sausage can. It’s usually grilled or fried in a pan.

 

How is Bratwurst different than Sausage?

Grind

Bratwurst often has a coarser grind than other sausages like hot dogs or Italian sausages.

Spices

Bratwurst has a specific blend of spices, including garlic, nutmeg, and other spices that give it its signature taste.

Casing

Bratwurst usually has a natural casing made from animal intestines or animal skin, while other sausages can have natural or synthetic casings.

Freshness

Bratwurst is prepared and stored fresh, so it doesn’t have a long shelf life like other sausages.

Flavors

Bratwurst can have stronger flavors like ginger, nutmeg, coriander, and caraway, and sometimes cream and eggs are added to the mix.

Meat

Bratwurst is usually made with pork and veal, though some recipes also use beef Mashed, The Bearded Butchers.

History

The first documented evidence of bratwurst dates back to 1313 in the Franconian city of Nuremberg, Germany. The sausage originated in Western Europe, where German butchers would make it during the winter when there was a lack of meat. The word “bratwurst” comes from the Old High German “Brätwurst”, from “brät” meaning finely chopped meat, and “Wurst” meaning sausage. In modern German, “brat” is often associated with the verb “braten” which means to pan fry or roast. The word “bratwurst” roughly translates to “finely chopped sausage”.

German immigrants brought bratwurst, also known as brats, to the United States. The first German immigrants began coming to America in the 1680s. German settlers brought their knowledge of preserving meat to America in 1709 when they established Germantown, Pennsylvania.

Brats have become a staple food in America and can be found at every summer grill and baseball stadium. The word “bratwurst” is a catch-all term for all sausages in Germany, where “brat” means ground meat and “wurst” means sausage. Bratwursts typically consist of pork and veal, but they can also be made with beef and veal, or any combination of meat.

 

Here are some fun facts and world records about Bratwurst German sausage:

• Germany has almost 42 varieties of bratwurst.
• The world’s biggest bratwurst measured 360 feet in length and weighed over 250 pounds.
• Carmen Cincotti holds the world record for most bratwursts eaten, eating 101 in just 10 minutes.
• Madison, Wisconsin holds the world record for the most bratwurst sausages sold in a year, selling 209,376 in 2010.
• Ptacek’s IGA broke the world’s record for the longest bratwurst at 52 feet and two inches.
• But a family grocery store took the record for world’s longest bratwurst at 152 feet.
• Bratwursts were a means of survival for many German people centuries ago.
• To preserve its white flavor, cooked bratwurst is not smoked, which keeps it pale colored.

 

Cooking Bratwurst

Ingredients:

• Brats (High-quality bratwurst is best)
• A Red Onion
• Water, beer or stock (If beer use something lighter and not too hoppy)
• Olive Oil or Butter

 

Instructions:

1. Heat a 12″ cast-iron skillet over medium heat with a drizzle of canola oil until it just starts to smoke.
2. While the skillet heats, prep the brats by poking a few holes on each side to allow steam to escape so they don’t burst while cooking.
3. Place the brats in the skillet and stir in the onions around them.
4. Once the brats are browned on the first side (3 to 4 minutes), use tongs to turn them over and carefully pour in ½ cup water, beer or stock and immediately cover with a lid and reduce the heat to medium-low.
5. Continue to cook for about 10 more minutes, or until they reach an internal temperature of 160° F (71° C), verified with an instant-read thermometer.
6. The total cooking time will be about 13 to 15 minutes, depending on the size of the brats.
7. Remove the sausages from the skillet and increase the heat to reduce the liquid for a few minutes until a sauce consistency is reached, stirring frequently. Taste and season. Serve the brats topped with the onions and sauce.
8. Enjoy!

 

Here are some health facts about Bratwurst German sausage:

• A standard serving size of bratwurst is typically one sausage, which is approximately 85-100 grams.
• Cooked bratwurst traditional German sausage contains 230 calories per 90 g serving and 8g of saturated fat.
• A serving size of cooked pork and beef bratwurst has 283 calories, 25g of total fat, and 8.5g of saturated fat.
• Bratwurst is a good source of protein, providing 14g per serving.
• Bratwurst is a great source of vitamins, offering 35 percent of the daily recommended value of thiamin, 17 percent of B6, 20 percent of niacin, 11 percent of B12, and 13 percent of riboflavin in 85 grams of serving.
• Bratwurst is an excellent source of choline, an essential chemical in the construction of cell membranes, especially in the brain and the heart.
• Johnsonville Original Bratwurst contains 260 calories in a 1 link (82.000g) serving size.
• Authentic German Sausage by Brat Haus contains 18g of protein.

 

National Bratwurst Day is August 16. This is a day to pay special attention to this Germain creation. Let us know in the comments your favorite Bratwurst story.