Bratwurst is a type of sausage closely associated with the nation of Germany, where it originated. In addition to being served throughout Germany in numerous regional variations, bratwurst is also popular in areas of the world with large German populations. The sausage tends to be heavily spiced, and is traditionally served with mustard and a hard roll, although it is served differently in some places. Many grocery stores and butchers carry bratwurst, and it is also possible to order German bratwurst through a specialty supplier.

In German, brat means “finely chopped meat,” while wurst means “sausage.” Pork is a traditional meat in bratwurst, although beef and veal may be used as well. Often, the sausage is made with a mixture of meats. It is heavily spiced with things like marjoram, cardamom, nutmeg, celery seeds, pepper, ginger, and other regional ingredients. The spicy sausage mixture is forced into casings and is typically grilled or fried before serving.

Like many European sausages, bratwurst is not usually cured, which means that it needs to be cooked before it is served. In some cases, bratwurst may be pre-cooked and canned, so that cooks can simply lightly heat it before serving. This bratwurst tends to have an inferior flavor, and it should be avoided if fresh bratwurst is available. When you purchase fresh bratwurst, make sure to check expiration dates to ensure that the meat is good.

In Germany, bratwurst is served with spicy mustard and a hard roll, along with a side of sauerkraut. Many German beers complement the heavy, spicy sausage very well, and bratwurst and a beer is a common German lunch as a result. Outside of Germany, bratwurst may be served with an assortment of other sides on breads ranging from soft white rolls to whole wheat buns. Toppings like cheese, relish, and onions may be added to bratwurst outside of Germany as well.

Different parts of Germany all have unique recipes for bratwurst, making it difficult to generalize about an appearance common to all of the sausages. They can range in size from small to jumbo, and can be white to dark brown, commonly with dark flecks of spice. Like all fresh meats, bratwurst should be kept refrigerated until use, and it should be thoroughly cooked, since the fine chopping process can introduce bacteria. Before cooking bratwurst, make sure to puncture it with a fork so that it does not explode in the pan from pressure.