Bavarian Brats: A Tasty German Sausage Delicacy

Bratwurst, or brats as they are affectionately known, are a type of German sausage made from pork or, less commonly, beef or veal. The name comes from the Old High German 'Brätwurst', from 'brät' meaning finely chopped meat, and 'wurst' meaning sausage. The earliest bratwurst is believed to have originated in Germany several hundred years ago, with the first documented evidence of the dish in the Franconian city of Nuremberg in 1313. Bratwurst is typically grilled or pan-fried and served with potato salad, sauerkraut, or in a crusty bread roll. In this article, we will explore the history and different varieties of Bavarian bratwurst, as well as provide tips on how to cook this delicious sausage.

History of the Bratwurst

Bratwurst, often shortened to "brat", 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", meaning finely chopped meat, and "wurst", meaning sausage. However, in modern German, it is often associated with the verb "braten", meaning "to pan fry" or "roast".

The first documented evidence of the Bratwurst in Germany dates back to 1313 in the Franconian city of Nuremberg, which is still internationally known for its grilling sausages. However, the exact origins of the bratwurst are still not entirely known, and it is a long-standing argument between the people of Thüringen and Franconia, two German regions, as to which region developed it first. Recently, a hobby historian, Heinrich Hollerl, discovered a list of ingredients for a Thuringian sausage over 600 years old, believed to be the oldest known recipe for German sausage. Hollerl himself believes that the bratwurst was originally invented by the Celts and later introduced to the Franconians and Thuringians.

Bratwurst recipes vary by region and even locality, with some sources listing over 40 different varieties of German bratwurst, many of the best known originating in Franconia, Thuringia, and adjacent areas. The Fränkische Bratwurst, for example, is a relatively long (10-20 cm) and thick sausage common to the whole Franconian region, with slight variations. It dates back to 1313 and is traditionally served with sauerkraut or potato salad. The Nürnberger Rostbratwurst, on the other hand, is a small, thin bratwurst from Franconia's largest city, Nuremberg, that was first documented in 1567.

In terms of preparation, bratwursts are typically grilled or pan-fried to get the skins crispy, although they can also be poached first to ensure even cooking or to infuse more flavour. They are usually served in a white bread roll made from wheat flour and eaten with mustard, although they can also be accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. Bratwurst is a very popular form of fast food in German-speaking countries and is commonly sold by street vendors. It has also gained popularity in other parts of the world, especially in the Midwestern United States, where it has become a mainstay of sports stadiums.

How to Cook Bavarian Brats

Bavarian brats, or bratwurst, are a type of German sausage, typically made from pork or a combination of pork and veal. They are usually grilled or pan-fried to get the skins nice and crispy, but there are several ways to cook them. Here is a guide on how to cook Bavarian brats, including some of the different methods you can use.

Preparation

Before you start cooking your Bavarian brats, you will need to prepare them. If your brats are frozen, you will need to defrost them slowly in the refrigerator; do not thaw them at room temperature. You can also parboil the brats in water or beer before cooking, to ensure they are cooked evenly or to infuse them with extra flavour.

Pan-Frying

To pan-fry your Bavarian brats, preheat a pan to a medium to medium-high heat and add a little cooking oil to coat the bottom of the pan. Dry the bratwurst with a paper towel and place them in the heated pan. Turn the sausages every 2 minutes for 10 minutes, or until cooked through with no pink showing in the middle (the proper pork temperature is 160°F). Continue frying until the skins are a nice brown colour.

Grilling

To grill your Bavarian brats, preheat your grill to a medium heat. Dry the bratwurst with a paper towel and place them on the grill. Turn the brats every couple of minutes until heated through (this should take around 10-15 minutes) and, again, make sure there is no pink showing in the middle. Towards the end of cooking, increase the grill temperature to high to achieve grill marks and caramelisation.

Boiling

You can also boil Bavarian brats. Add your favourite beer or water to a medium-sized saucepan and bring to a low boil. Add the brats to the pan, cover with a lid, and cook for 10-12 minutes over a low simmer.

Baking

Preheat your oven to 375°F and prepare a cookie sheet with a light coating of cooking oil. Dry the bratwurst with a paper towel and place them on the sheet. Bake for approximately 8 minutes on each side, checking that the bratwurst are cooked through with no pink showing in the middle, and that the internal temperature is 160°F.

Poaching

Gently poach the bratwurst in lightly salted water or beer, to ensure they are cooked evenly or to add extra flavour. Poach them until they are partially cooked, which should take around 3-4 minutes.

Tips

• No matter which cooking method you choose, eat the bratwurst as soon as possible to get the maximum flavour and juiciness.
• Cooking bratwurst for too long will cause them to lose their juice and may even make them crack or burst.
• Bavarian brats taste great served with potato salad, sauerkraut, or French fries, and complemented by your favourite mustard.

Ingredients and Recipe

Ingredients

Bavarian brats, or bratwurst, are a type of German sausage, usually made from pork or, less commonly, beef or veal. The meat is finely chopped and encased in a thin, natural casing, originally made from animal intestine.

Recipe

Bratwurst can be cooked in a variety of ways, including grilling, pan-frying, poaching, or a combination of these methods.

To grill bratwurst, preheat your grill to a medium heat, dry the bratwurst with a paper towel, and place them on the grill. Turn the sausages every couple of minutes until they are heated through (approximately 10-15 minutes) and no pink remains in the middle (the ideal temperature for pork is 160°F). Towards the end of cooking, increase the grill temperature to high to achieve grill marks and caramelization.

To pan-fry bratwurst, preheat a pan over medium to medium-high heat and add a bit of cooking oil to coat the bottom of the pan. Dry the bratwurst with a paper towel and place them in the heated pan. Turn the sausages every 2 minutes for 10 minutes, or until cooked through with no pink remaining in the middle. Continue frying until the skin turns a nice brown colour.

You can also poach bratwurst before grilling or frying them to ensure they are evenly cooked or to infuse them with extra flavour. To poach, gently simmer the sausages in lightly salted water or beer for 3-4 minutes, or until partially cooked.

To make Bavarian grilled brats and veggies, start by parboiling the bratwurst in water or beer until almost fully cooked. Slice the bratwurst into 1/2-inch coins and set aside. Chop an onion, red bell pepper, asparagus, and potatoes, and add them to a bowl with the pre-cooked bratwurst coins. Drizzle the mixture with olive oil, cooking wine or sherry, and balsamic vinegar, and add seasonings to taste. Toss to coat and set aside to marinate for a few minutes. Preheat a grill basket to medium-high, add the brat-veggie mixture, and cook for 5 minutes at a time, flipping to prevent burning. Serve immediately over spatzle, sauerkraut, or pasta.

Best Accompaniments

Bavarian brats, or bratwursts, are a type of German sausage, typically made with pork or a combination of pork and veal. They are usually grilled or pan-fried and served with a variety of accompaniments. Here are some of the best and most popular sides and toppings to serve with Bavarian brats:

Sides

• Potato Salad: Potato salad is a classic side dish for Bavarian brats, especially the traditional German potato salad. It complements the bratwurst perfectly and adds a refreshing, tangy flavour to the meal.
• Sauerkraut: This finely cut, fermented cabbage dish is a typical German side served with bratwursts. Its sour and slightly salty taste contrasts well with the juicy bratwurst.
• French Fries: Crispy French fries are a delicious, indulgent side to accompany Bavarian brats. They provide a crunchy texture and are perfect for dipping in leftover curry sauce or mustard.
• Bread: Bratwursts can be served with a variety of breads, from crusty country bread made with rye flour to soft white bread rolls. Bread is essential for soaking up all the delicious juices and sauces.

Toppings

• Mustard: A good dollop of German mustard is a must-have topping for bratwursts. It adds a sharp, tangy flavour and cuts through the richness of the sausage.
• Curry Ketchup: For something a little different, try serving sliced bratwursts with curry ketchup. This combination is known as Currywurst and is a famous German dish in its own right.
• Onions: Onions are a popular topping for bratwursts, adding a savoury kick to the dish. They can be cooked with the bratwursts or served raw as a relish.
• Apples: Apples, especially eating apples such as Gala, can be chopped and served as a sweet relish alongside bratwursts. They add a juicy, crisp element to the dish.

How to Make Bratwurst from Scratch

Ingredients

To make 10 bratwursts, you will need the following ingredients:

• 2.5 pounds of boneless pork shoulder, cut into 0.5-inch pieces and frozen for 45 minutes prior to grinding
• 12 ounces of pork back fat, cut into 0.5-inch chunks and frozen for 45 minutes prior to grinding
• 1.5 tablespoons of salt
• 0.25 cups of dried milk powder
• 1.5 teaspoons of freshly ground white pepper
• 0.75 teaspoons of freshly ground black pepper
• 1 teaspoon of ground mace (co: 3 nutmeg can be substituted, but mace is recommended for a traditional German flavour)
• 1 teaspoon of ground ginger
• 1 teaspoon of dried marjoram
• 0.75 teaspoons of mustard powder
• 0.25 teaspoons of ground cardamom
• 0.25 teaspoons of ground coriander
• 0.25 teaspoons of crushed caraway seeds
• 32mm natural hog casing (about 4 feet)

Method

• Combine the pork, fat, and crushed ice in a bowl, and use a meat grinder to grind the mixture through a 1/4-inch (6mm) die. It is important to keep the meat cold, so grind the mixture into a bowl set atop an ice bath. For best results, grind half of the mixture a second time.
• Chill the meat in the refrigerator while you prepare the spice mixture.
• In a small bowl, combine all the spices.
• Remove the ground meat from the fridge and place it in a stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.
• Mix the meat mixture for 3-4 minutes until threads begin to appear. If the mixture is too dry and stiff, add a little ice water. This is also the time to taste and adjust the seasoning if needed. Fry a small amount of the mixture in a pan, taste, and adjust the seasoning accordingly.
• Place the meat mixture back in the refrigerator while you prepare the casings.
• Thread your sausage stuffer with the prepared hog casings, fill it with the meat mixture, and stuff the casings, being careful to avoid air gaps and not to over-stuff.
• Twist the sausages into links and use a sausage pricker to remove any air bubbles.
• For best results, chill the sausages overnight.
• To prepare the bratwursts, gently poach them in lightly salted water or beer to infuse them with flavour. You can also poach them to ensure they are evenly cooked before frying or grilling.
• Fry or grill the bratwursts until the skins are crispy.

Serving Suggestions

Bratwursts are typically served with a crusty roll and German mustard, or with sauerkraut, French fries, or potato salad. They can also be sliced and served as Currywurst, topped with curry ketchup, or used in a recipe such as Bavarian Grilled Brats and Veggies.

Frequently asked questions