Bratwurst
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A bratwurst is a fried sausage, composed of pork and beef (sometimes veal). Etymology: German, from Old High German brAtwurst, from brAt meat without waste + wurst sausage. Popular etymology suggests "fried sausage"; this, however, is incorrect. The word bratwurst can refer to a sausage that is as yet uncooked (but meant to be cooked before eating), or already cooked by any means regardless of the word's origins. The word usually refers to a mostly pork product, but can be used to refer to an all beef product [1] (http://www.americangrassfedbeef.com/grass-fed-beef-sausage.asp).
The sausage is usually eaten with mustard and bread, often accompanied by a beer. It is a popular snack in German-speaking countries, where it is sold at various fast food outlets and is often consumed while standing.
In the United States, bratwurst are usually eaten with bread (a hot dog bun, for example) and topped with mustard and/or many of the other condiments often eaten with hot dogs, including onions (grilled and/or raw), relish, ketchup, sauerkraut, etc. Within the US Bratwurst, while not strictly a regional cuisine, is strongly identified with Milwaukee, Wisconsin, and other areas in a band stretching from the north side of Chicago up through Minnesota. They are especially popular in areas of the US where German-Americans settled in large numbers.
Bratwurst are often simply called brats.
Small bratwursts originate in Nuremberg, Germany; the more common longer, thicker form can be found almost anywhere else in Germany.
External links detailing recipes to make bratwurst
- 60% Pork, 40% Veal, spices (http://schmidling.netfirms.com/brats.htm)
- Veal, Pork fat, spices (http://www.sweetbabymedia.com/recipes/allbynumber1/000234.shtml)
- antelope, pork, spices (http://food4.epicurious.com/HyperNews/get/archive_swap401-500/411.html)
- at least 75% lean pork, rest lean beef, spices (http://www.uwex.edu/ces/flp/meatscience/sausage.html#3)de:Bratwurst