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Bratwurst
Germany
Made in Germany since the 14th century. Nuremberg and Thuringian versions are the most famous regional varieties.
Germany's greatest sausage — pork and veal with marjoram and nutmeg, grilled until blistered and juicy. Eaten in a roll with mustard at the Christmas market.
Prep
5 mins
Cook
15 mins
Difficulty
Easy
Calories
395 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
8fresh bratwurst sausages
4crusty bread rolls
German mustardto serve
Method
1
Grill bratwurst over medium charcoal or cast-iron pan with no added fat.
2
Turn every 2 minutes until evenly browned all over, about 12-15 minutes.
3
Do not pierce — all juices must remain inside.
4
Serve in a split roll with generous mustard.
Chef's Tip
Never pierce a bratwurst before or during cooking — it releases all the juices.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.