Bratwurst

Germany’s most exported sausage

Germany has over 1,500 distinct sausage types, but Bratwurst (from braten, to roast or fry) is the one most recognised internationally. The Nuremberg Rostbratwurst — a small, finger-length sausage — has PGI (Protected Geographical Indication) status, meaning only sausages produced in Nuremberg can carry the name.

Other famous regional variants include:

• Thüringer Rostbratwurst — longer, leaner, seasoned with marjoram and caraway
• Fränkische Bratwurst — Bavarian regional variant, often larger
• Coburger Bratwurst — exceptionally long, grilled over pine cone embers

Cooking

Bratwurst is always cooked fresh, never eaten uncooked. The two main methods:

1. Grilled over charcoal or gas — standard at Oktoberfest and street markets
2. Pan-fried in butter — the kitchen method; often finished in beer with onions

The casing should blister and char slightly; the interior should reach 70°C. Poaching in water before grilling (a common American technique) is considered heresy in Germany — it removes flavour.

Serving

Classic German service: crusty roll (Semmel), sharp yellow mustard, and a beer. No ketchup.