Handbook of Meat Processing

(Greg DeLong) #1

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.)

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