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 caraway, and garlic. The exact mixture is a closely guarded trade secret of each butcher. Kulmbacher bratwursts are usually pan-fried, or grilled over a wood fire. They are sold and served freshly grilled from vendors' stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise. The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is long, and weighs between 20 and 25 g. The denominations "Nürnberger Bratwurst" and "Nürnberger Rostbratwurst" ("Rost" comes from the grill above the cooking fire) are Protected Geographical Indications (PGI) under EU law since