Bratwurst

Bratwurst is a family of German sausages, usually made from pork and stuffed into natural casings, designed to be fried or grilled. It is one of the most popular street foods in German-speaking countries, and its regional versions differ a great deal from one another.

History

The name does not come from the verb braten, to fry or roast, as is often assumed, but from Brät, an Old High German term for finely chopped meat. The first documented mention is usually placed in 1313 in Nuremberg, a city still famous for its grilled sausages.

Over time each region settled on its own recipe. Franconia and Thuringia have especially strong traditions, with dozens of varieties recorded. Some, such as the Thüringer Rostbratwurst, have held protected status under EU law since 2004, which fixes their size and method of preparation.

German emigrants carried the sausage to North America, where it became a fixture of summer barbecues and baseball stadiums, especially in Wisconsin, where it is known as the brat. In Switzerland, the veal version from St. Gallen has been recorded since 1438.

Culture

Bratwurst is usually eaten as a simple snack, in a white roll with mustard, though at the table it is often served with sauerkraut or potato salad. Depending on the diner, horseradish or ketchup may also be added. In Germany it is a staple of street stalls and football matches, and in the Argentine asado the criollas are close relatives. Vegetarian shops in Europe sell versions made with seitan. In Wisconsin, the beer brat is simmered in a mixture of pilsner-style beer, butter and onions, before or after charcoal grilling. In Swabia, the Blauen Zipfel are cooked in a broth of vinegar and onion, which shows how varied the family is.

Trivia