I love Germany. I lived in the Bavaria region of Germany for four years before I was married. I was working with American students who parents were stationed in the U.S. Army there, and I enjoyed being close to many tourist areas. So you will be hearing a lot more about Germany as soon as I can sort out all those pictures I took (those were the days before smart phone cameras and cloud storage).

Usually when we travel one of the fun things to do is to experience some of the local cuisine. Heck, just going out to eat in general is one of the best parts of traveling. Along with weinerschnitzel and apple strudel, when I think of German food I always think of bratwurst first. There are street vendors in almost every little village selling bratwurst, and most restaurants have it on their menu as well.

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Germans are very proud of their country’s many different types of sausages, and some recipes in certain areas of Germany are actually closely guarded secrets. If you travel through Germany, you’ll find that every region has their own particular style of preparing bratwurst. There are variations on size, shape, ingredients, cooking methods, and how it is served. In fact, there are over 45 different versions of bratwurst sausage in Germany! So go put on your best lederhosen and grab your beer stein. We’re going to Germany for bratwurst!

Bratwurst Trivia Question #1: Where does the name Bratwurst come from?

The German word for fry is braten, but the word Bratwurst actually comes from the word Brat. Brat refers to the meat mixture that makes up the sausage. It means finely chopped meat. Wurst in German means sausage. Now you know.

Bratwurst Trivia Question #2: Who invented the Bratwurst?

Both the people of Franconia (Franken) and the people of Thuringen claim to have invented the Bratwurst. The oldest evidence of the Bratwurst in Thuringen is in 1404, and in Franconia the oldest record is from the year 1313 in one of my favorite German cities: Nurnberg. Heinrich Hollerl, a Bratwurst Researcher (yes, it is a thing), discovered that Bratwurst actually had its origins with the Celtics and the Franconians just developed it further. Now you can impress all your friends with your vast bratwurst knowledge at your next cookout.

So What is Bratwurst?

Originating in Germany in the 14th century, bratwurst (in German the ‘w’ is pronounced like our ‘v’) and what is called Rostbratwurst is a sausage made of finely minced pork and veal or sometimes beef and seasoned with caraway, nutmeg, ginger, or other spices. It is usually grilled then served with sweet German mustard and a piece of bread or hard roll. It can also be sliced and used in various recipes.

Should I buy raw or pre-cooked bratwurst?

Some bratwurst sausages are sold pre-cooked, which means you only have to brown them in a pan or on the grill before serving. Make sure you check with the butcher at your deli to know if it is pre-cooked or not. It is important to know this before you try to prepare them for eating.

But those of us who like to channel our inner European and live on the edge go for cooking the raw ones. Raw bratwurst in the store will be pink in color. Grilling the raw ones requires some skill and care because they must be fully cooked on the inside but not burned or charred on the outside. This is not easy to do. Some people recommend cooking them in hot (but not boiling) water for a few minutes before putting them on the grill or in the pan. But we usually don’t do that.

How do you Cook Bratwurst?

Besides grilling there are lots of different ways to cook bratwurst. Bratwurst sausages can be roasted, boiled, or steamed as well. Brown them in a skillet, add a small amount of water or broth, then cover the pan to let them steam. We like to grill raw bratwurst on our charcoal grill.

On the Grill

Since my husband is the Grill Master, as I like to call him, he knows a few tricks to grill them perfectly every time. He cuts a few slits in the sausage first, taking care not to cut all the way through. Two or three slits is enough, as you don’t want to let too much juice out. He also says it is important to turn them frequently, especially if they are not over low heat. You can spritz a little water or beer on them occassionally to cool the skin and prevent burning. You will also want to make sure you do not char the outside too much, as that can pose some health risks. After you remove the bratwurst from the heat it will actually continue to cook on the inside a few minutes longer, so make sure to let it rest a few minutes before eating. You might also like my post on how to cook the perfect steak on the grill every time.

Brats With Beer and Onions

Bratwurst is not just for Oktoberfest or SuperBowl parties. It is awesome any time of the year. Another one of my favorite bratwurst recipes involves grilling the brats in a pan. It is super easy. You just slice some yellow onions in thick slices and cook them in a pan in a little butter with some caraway seeds. You can add sliced peppers too if you’d like. Add the bratwurst in and a bottle of pale ale beer or apple cider. Reduce the heat and simmer about 30 minutes, turning the brats occassionally. Add a little salt if desired.

Finish the brats by browning them in the pan with the oinions and liquid removed or on the grill. Add the onions back in and serve brats on a warm crusty bun with grainy mustard (this is the kind they always had in Germany). Some people enjoy sauerkraut with it also, but just the smell of sauerkraut turns my stomach, so I’ll pass on the kraut please. German potato salad might be a better choice.

Hobo Packet Brats

Another easy but delicious way to cook bratwurst is to slice it up and brown it in a pan a little first, then place it in a heavy duty foil bag or packet along with some sliced red potatoes, mushrooms, onions, and carrots. Sprinkle with a packet of onion soup mix (my secret weapon) and a little soy sauce. Seal it up and place it on the grill for an impressive looking cookout dish.

Bratwurst in German Culture

In Germany they have a saying: Alles hat ein Ende nur die Wurst hat zwei. This means “everything has an ending, but the sausage has two.” OK. Not sure I’ll be adding that to my list of proverbs, but it does show you how important sausage is to the German culture.

While reading about bratwurst sausages, I learned that brats are also a very big deal in Wisconsin. Are any of you readers from Wisconsin? I would love to read about your favorite ways to prepare bratwurst as we “travel” to Germany through our tastebuds. Leave your comments below. Prost!

I Recommend: The travel book I relied on the most when I lived in Germany was called “Day Trips in Germany.” I highly recommend it.