Bratwurst, a German sausage was already known in 14th century. It can be made from pork and beef, though most bratwursts are made from pork and veal. Depending on the region where the sausage was made and the combination of spices which were added, we may find bratwursts with many names, such as: Thuringer Bratwurst, Nurnberger Bratwurst, Rheinishe Bratwurst and many others. The sausage is fried in fat or grilled before serving. The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, as the sausage became popular worldwide, the dots above the letter ‘a’ have disappeared.

Pork700 g1.54 lbs
Veal300 g0.66 lbs
Ingredients per 1000g (1 kg) of meat
Salt18 g1 Tbs
White pepper3.0 g1½ tsp
Marjoram, dry1.0 g1 tsp
Caraway1.0 g½ tsp
Nutmeg1.0 g½ tsp
Ginger, ground0.5 g⅓ tsp
White of an egg22
Cold water100 g (100 ml)⅜ cup
  1. Grind meat through 3/16” plate (3 mm).
  2. Whisk the egg whites.
  3. Mix meats and all ingredients together.
  4. Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
  5. Keep in a refrigerator or freeze for later use.

Cook before serving.

Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.

Grilled bratwurst

Grilling bratwurst sausages

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