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 Coburg in Franconia was first documented there in 1498. It is made from pork and a minimum of 15% beef, seasoned with only salt, pepper, nutmeg, and lemon zest, and bound with raw egg. It is coarse in texture and is about long. Traditionally, it is grilled over pinecones and served in a bread roll ("Brötchen"). The "Kulmbacher Bratwurst" is a finely-ground Rohwurst from the city of Kulmbach in Upper Franconia. Long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram,