Frequently Asked Questions about Bratwurst and Preparation

In general, sausages are divided into raw and cooked (scalded) sausages. Regionally different are also offered smoked sausages. In recent times we can find in the supermarket a selection of vegan sausages, which allow the enjoyment without animal.

Fine Bratwurst (also Weißwürstchen), Coarse Bratwurst (also Rostbratwurst, Hamburger Bratwurst, North German Bratwurst), Rostbratwurst (Coarse and Medium Coarse Bratwurst), Raw Bratwurst (e. g. the Schweinfurt Bratwurst or Thuringian Bratwurst), Veal Bratwurst, Beef Bratwurst, Farmer’s Bratwurst (also Westphalian or Farmer’s Sigh), Bohemian Wine Bratwurst, Curry Bratwurst, Alsatian Bratwurst, Italian Bratwurst (also Salsiccia), Munich Bratwurst (Medium Coarse Bratwurst and a synonym for Upper Bavarian Bratwurst), Nuremberg Bratwurst, Upper Bavarian Bratwurst (also Palatine Bratwurst, Munich Bratwurst, Regensburg Bratwurst), Silesian Country Bratwurst (also Silesian Country Sausage, Kielbassa), Schweinfurt Bratwurst, Spanish Red Bratwurst (also Paprika Bratwurst, Stuttgart Bratwurst, South German (Red) Bratwurst), Vaud Bratwurst, Wuerzburg Bratwurst (also Winzerbratwurst), Kulmbach Bratwurst.

Always dry the sausages well. Heat the pan or grill sufficiently before placing or laying the sausages. When frying in the pan, please use heat-resistant oil.

Use refined, purified vegetable fats and oils. Palmin, Ceres, sunflower oil, rapeseed oil are suitable.

Start browning the sausages at high temperature. Turn the stove down to 2/3 of the stove’s power after browning. The trick is to brown the sausages evenly. Depending on the thickness of the sausage, this will take 8-12 minutes.

Cutting the sausage is not necessary. Raw sausages even run out during frying. Cooked sausages can be cut. The sausage remains juicier if it is roasted without cutting into the sausage casing.

The grill grate should be well cleaned before use. Brushing with a wire brush has proven successful. Depending on the strength of the embers, grill the sausages indirectly, i.e. next to the strong embers. Select a temperature range of 200°C for the gas grill.

The previous heating of the raw bratwurst in hot water is not necessary. You can fry or grill your raw bratwursts directly and enjoy the best taste.

Generally, sausages become better in taste when they are roasted or grilled with direct contact heat. To prepare in the oven, preheat the oven at a high temperature, place the dry-laid and oiled sausages on the baking sheet and cook for 8-15-25 minutes. The cooking time depends on the thickness of the sausage and the oven temperature. A good guideline is hot air 200-220°C.

The fried sausage goes well with bread, rolls, buns and pretzels. The veal sausage is excellent combined with brioche. Other popular side dishes are mashed potatoes, French fries, fried potatoes, baked potatoes, tomato salad, coleslaw and cucumber salad.

For this, peeled onions cut into fine cubes or strips and fry with oil in a pan. Deglaze with a little red wine, fill up with veal stock and simmer. Refine the sauce with butter and sugar. If necessary (depending on the strength of the reduction) bind with cornstarch and serve with the fried sausages.

I prefer to eat veal sausage and Nuremberg sausage, both with mashed potatoes. Depending on my taste, I add an onion sauce or a morel sauce. The recipe Bratwurst frey shows you the preparation step by step.

You will find step by step instructions with photos and cooking video in the cooking school Bratwurst in the pan fry.