🌭 Bratwurst
Bratwurst is a German pork sausage, finely ground and seasoned with spices such as marjoram, nutmeg and caraway, then grilled until the skin snaps and browns. It is classic street food: served hot in a crusty bread roll with a stripe of mustard. At home it is also eaten on a plate with bread, mustard and sauerkraut or potato salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 fresh pork bratwurst (about 120 g each)
- 4 crusty bread rolls
- 4 tbsp medium-hot mustard
- 1 tsp vegetable oil
Method
- Heat a grill or grill pan to medium heat and brush the sausages lightly with oil.
- Grill for 12–15 minutes, turning often, until browned all over and cooked through (75 °C inside).
- Warm the rolls on the edge of the grill for the last minute.
- Put each sausage in a roll and add mustard to taste.
How to make it lighter
- Mustard is very low in calories, so it is the best sauce to use generously.
- Grill over medium heat on a rack so fat drips away, and avoid piercing the skin until the end.
- Eat one sausage with a large cabbage or cucumber salad instead of fries or a second roll.
History
Bratwurst has been made in German-speaking lands for centuries, and the Thuringian bratwurst is often cited as one of the oldest documented sausages, with a record from the early 15th century. The first part of the word is usually explained as old German for “finely chopped meat”. Thuringia and Nuremberg have protected regional styles, and many other towns, such as Coburg, keep their own recipes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →