Eat like a German - German Recipe:

[ source: Wikipedia]

Serves: 10-15 servings

Prep time:
Cook time:
Total time:

A bratwurst is a sausage usually composed of veal, pork or beef. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though the brat in bratwurst 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. Bratwurst are usually grilled and sometimes cooked in broth or beer.

In Thuringia, it is often eaten with hot German mustard in a bread roll or Brötchen. There and further south, the bratwurst is often served pinched in a bread roll, much like a forerunner of the American hot dog in a bun. It is a very popular form of fast food in German-speaking countries, often cooked and sold from small stands and street vendors. Recipes for the sausage can also vary; some sources list over forty different varieties of German bratwurst. A giant wurst-and-bun statue can be found at the main intersection of Holzhausen, the location of the German Bratwurst Museum (Deutsches Bratwurstmuseum). The museum, run by the Friends of Thuringian Bratwurst, opened in 2006 and is devoted only to the Thuringian sausage.

[ source: wikipedia ]


  • 1 cup fresh white bread crumbs
  • ½ cup milk
  • 2½ lbs lean veal, preferably shoulder
  • 2½ lbs pork belly or fatty pork butt
  • 1 tbls plus 2 tsp salt
  • 1 tsp freshly ground white pepper
  • 1½ tsp freshly ground nutmeg
  • 8 yards prepared casings, about 4 oz.
  • 2 tbsp melted salted butter


In a small bowl, soak the bread crumbs in the milk.

Grind the veal and pork belly together, first coarsely and then finely. Place the meat into a large bowl. Add the salt, nutmeg, white pepper and softened bread crumbs. Mix well with your hands until thoroughly blended.

Working with about one-quarter of sausage filling at a time (cover the rest and refrigerate the remainder). Stuff the casings loosely with the sausage filling. Pinch and twist into 4 inch links. Refrigerate the first ones while doing the rest.

To cook, prick the sausages all over to prevent the skins from bursting. Place as many sausages in a skillet as will fit in a single layer without crowding. Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid. Add butter to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes.

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