Handbook of Meat Processing

314 Chapter 17

methods of preparation. Bratwurst are usually

grilled and sometimes cooked in broth or

beer.

The original probably comes from the

region of Thuringia, where it is traditionally

known as Th ü ringer Rostbratwurst. The

oldest known recipe is from 1432. In

Germany, there are also other regional

variations. In Nuremberg, the bratwurst

are considerably smaller, approximately the

length and thickness of an adult ’ s thumb.

Perhaps the most popular sausage in Germany

is N ü rnberger Bratw ü rste (N ü rnberger

Rostbratw ü rste). Traditionally soaked in

milk, roasted, and served three abreast on a

bun with mustard, this pork - based wurst is

recognized in markets and restaurants across

Germany and prepared according to taste

(boiled, smoked, grilled, etc.). Fresh marjo-

ram is often attributed as one of the important

fl avors in this distinctive sausage. In the

Franconia region, the bratwurst are long and

thin, often served in pairs.

How the sausage is served varies by

region. In Thuringia, the sausage is often

eaten with hot German mustard in a bread

roll or Br ö tchen. There and farther south, the

bratwurst are often served “ pinched ” in a

bread roll, much like a forerunner of the

stuffed into 18 – 22 mm natural casings, but
artifi cial casings are also widely used.
Sometimes an artifi cial casing is removed
before packaging (skinless products). Usually,
products are smoked. There have been many
attempts to prepare nonmeat frankfurters of
soya or other nonmeat ingredients, but they
have not been very successful.

Grill Sausages

Sausages similar to frankfurters but of larger
diameter (25 – 40 mm) are made especially for
grilling. The formulas may or may not
contain potato starch or other extenders. Grill
sausages are eaten hot.

Bratwurst

A bratwurst is a sausage composed of pork,
beef, or veal. The name is German, derived
from Old High German br ä twurst, from
br ä t - , which is fi nely chopped meat, and

• wurst , sausage. Though the “ brat ” in brat-
  wurst describes the way the sausages are
  made, it is often misconstrued to be derived
  from the German verb “ braten, ” which means
  “ to pan fry or roast. ” Etymology aside, frying
  and roasting are far from the most common

Figure 17.1. Vacuum - packaged cooked sausages. (Photograph courtesy of Pertti Leino.)