Bratwurst Bratwurst Bratwurst () is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German "Brätwurst", from "brät-", finely chopped meat, and "Wurst", sausage, although in modern German it is often associated with the verb "braten", to pan fry or roast. While sausage recipes can be found as early as 228 AD, the first documented evidence of the "Bratwurst" in Germany dates to 1313 and can be found in the Franconian city of Nuremberg, which is still an internationally renowned center for the production of grilling sausages. Recipes for
Bratwurst also common, "Weggla"/"Weckla" being the word for "bread roll" in the Nuremberg dialect), with mustard. Another way of cooking Nuremberg sausages is in a spiced vinegar and onion stock; this is called "Blaue Zipfel" (blue lobes). The "Würzburger Bratwurst", also known as the "Winzerbratwurst", comes from the city of Würzburg in Franconia. Its size is similar to the "Thüringer Rostbratwurst", but its ingredients include white Franken-Wine. The "Thüringer Rostbratwurst" is a spicy sausage from Thuringia. It is thin and long. It is traditionally grilled over a charcoal fire and eaten with mustard and bread. The name "Thüringer Rostbratwurst" is also