Top 100 Bratwurst How Too
- Johnsonville Brats
- Keeters Sausage
- Archer Farms
- Bravaria Bratwurst
- Jennie O Turkey Bratwurst
- Boulder Sausage
- Usinger Sausage
- Coleman’s Natural Sausage
- Altengartz Authentic GermanBrand Bratwurst
- Brat Haus
- Brat Shot
- Tyson Specialty Sausage
- Wisconsin Made Foods
- Klaus Brothers Distributing
- The Eden Meat Market
- FarmLand Dinner Sausage
- Old Wisconsin
- North Trails Meat
- Sheboygan Bratwurst
- Mt Angle Sausage Company
- Wentzel Farm Sausage
- Zuber’s Swiss Landjaegers
- Bakalars Sausage Company
- McBee’s Real Brats
- St Galler Bratwurst
- OLMA Bratwurst
- Metzgerei Schmid
- Nuernberger Bratwurst
- Swiss Favorite Bratwurst
- Stiglmeire Sausage Company
- G&W Bravarian Style Bratwurst
- Dietz & Watson Bratwurst
- Paulina Market
- Finest Sausage and Meat
- Kulmbacher Bratwurst
- Uli’s Famous Sausage
- The Wurst Haus
- Vaucresson Sausage
- Willi’s Sausage Company
- Texas Cajun Sausage Company
- Sardinah’s Sausage
- Ray Own’s Brand
- Pleva’s Meats
- R J Balson & Son
- Lodi Sausage Campany
- Miesfeld’s Meat Market
- Koenemann’s Sausage
- Molinari and Sons Salame
- Mulays Sausage Corporation
- Neshama Gourmet Kosher Foods
- Neto Sausage Company
- Nowicki’s Sausage Shoppe
- Olsen’s Sausage Shoppe
- Papa Weaver’s Pork
- Parma Sausage Products
- Pittsburg Hot Link Packers
- Bavarian Sausage Express
- Bernie’s Fine Meats
- Binkert’s Meat Products
- Border County Foods
- Chicopee Provision Co.
- Chorizo San Manuel
- Continental Sausage
- Crawford Sausage
- Dearborn Sausage Company
- Dom’s Sausage
- Dombrovski Meats
- Earl Campbell Meat Products
- Eckerlin Meats
- Ely Northland Market
- Fortuna’s Sausage Co.
- Gaspar’s Sausage Co., Inc.
- Glier’s Goetta
- Hartmann’s Old World Sausage
- Hofmann Sausage
- Jacob’s World Famous Andouille
- Jody Maroni’s Sausage Kingdom
- Johnson’s Sausage Shoppe
- Jr’s Texas Bes
- La Grange Smokehouse
- Arnold’s Meats, Inc.
- Aurelia’s Chorizo
- Azar Sausage Company
- Aidells Sausage Company
- Siegi’s Sausage Factory
- Silver Creek Specialty Meats
- Slovacek Sausage Co.
- Sole y Goíta
- Southside Market
- Spencer Packing Company
- Stanton Meats
- Stiglmeier Sausage
- Syracuse Casing Co. Inc.
- Syracuse’s Italian Sausage Co.
- Tennessee Pride Sausage
- Original Nurnerger Bratwurst Haus
- Sausage and the Like
- The Bratwurst Pages
- Worlds Best Brats
- Bratwurst History
- Germany’s Famous Bratwurst Catering
- Thuringian Sausage
- A Guide to German Sausages
- About.com: Homemade Sausage
- All About Sausage
- Authentic Hungarian Sausage Recipe
- Bratwurst, Wisconsin’s Soul Food
- Chorizo Recipes
- Cook’s Thesaurus: Sausages
- CooksRecipes.com: Sausage Recipe
- Eldon’s Jerky and Sausage Supply: Sausage and Jerky Recipes
- Greg and Pete’s Sausage Site
- Home Sausage Maker
- Hugs’s Homehearth: Sausage Recipes
- Kielbasa Recipes
- Lesley’s Recipe Archive: Sausage Making Recipes
- Lucanian Sausages
- Making Sausage
- Mediterranean Sausages
- National Hot Dog And Sausage Council
- Nola Cuisine: Andouille Sausage Recipe
- Nola Cuisine: Chaurice Sausage
- Off The Broiler: All About Andouille
- Old fashioned Sausage Recipes
- Recipe Cottage: Liverwurst
- RecipeSource: Sausage Recipes
- Sausage Fans
- Sausage Making Recipes
- Sausage Making Tutorial and Recipes
- Sausage Making in America
- Sausage Recipe Archive
- Stuffers Supply Company: Sausage Recipes
- Texas Country Sausage, Chorizo, Veni
- The Art and Practice of Sausage Making
- The Art and Practice of Sausage Making
- The Gumbo Pages: Sausages and Seasoning Meats .
- TheSpicySausage.com: Home Sausage Making Recipes
- Travels Through Germany – Bratwurst Recipes
- UKTV Food: Recipes: Glamorgan Sausages
- USDA Food Safety and Inspection Service: Sausages
- Vegetarian Sausage Recipes
- Venison Sausage
Top 100 Brats How Too. Brats are put together so differently. Natural Casing, designed casing, pre-cooked, uncooked, seasoning, color, its a jungle of different approaches of making a Brat.
A bratwurst (German: [ˈbʁaːtvʊɐ̯st] ( listen)), also known as a brat in English, is asausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with the German verb “braten”, which means to pan fry or roast.Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.
Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbourThuringia and adjacent areas. How the sausages are served is also locally different, but most commonly they are regarded as a snack served with or in a Brötchen (white bread roll made fromwheat flour) and eaten with hot German mustard. As a pub dish, it is often accompanied bysauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour, less commonly with a Brezel. It is a very popular form of fast food in German-speaking countries, often cooked and sold by street vendors from small stands.
Franconian varieties[edit source | editbeta]
Fränkische Bratwurst[edit source | editbeta]
The Franconian sausage is a relatively long (10–20 cm), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1573. With marjoramas a characteristic ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size and coarseness. The Fränkische Bratwurstis traditionally served with sauerkraut or potato salad, but with no mustard — although many customers disregard this tradition and demand plenty of it.
Coburger Bratwurst[edit source | editbeta]
Bratwurst originating in the city of Coburg in Franconia was first documented there in 1498.It is made from a minimum of 15% veal or beef, and its seasonings include only salt, pepper, nutmeg, and lemon zest. It is coarse in texture and measures about 25 cm in length. Traditionally, it is grilled over pinecones and served in a bread roll (Brötchen).
Kulmbacher Bratwurst[edit source | editbeta]
The Kulmbacher Bratwurst, from the city of Kulmbach in Franconia, made mainly from finely ground veal, is long and thin.
Nürnberger Rostbratwurst[edit source | editbeta]
The small, thin bratwurst from Franconia’s largest city, Nuremberg, was first documented in 1313; it is surprisingly small, being only 7 to 9 cm in length and weighing between 20 and 25 g. Perhaps the most popular sausage in Germany, the denominations Nürnberger Bratwurst and Nürnberger Rostbratwurst (Rost refers to the cooking grate above the flames) are Protected Geographical Indications (PGI) under EU law since 2003, and may therefore only be produced in the city of Nürnberg, where an “Association for the Protection of Nürnberger Bratwürste” was established in 1997.
Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight, 10 or 12 on a pewter plate (round but also frequently heart- or bell-shaped) with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun; the spelling Drei im Weggla is also common, Weggla/Weckla being the word for “bread roll” in the Nuremberg dialect), with mustard being offered to spice them up to personal taste.
A particular way of preparing Nuremberg sausages without grilling them is to cook them in a spiced vinegar and onion stock; this variety is called Blaue Zipfel (blue lobes).
Würzburger Bratwurst[edit source | editbeta]
The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia. Its size is similar to theThüringer Rostbratwurst, but its ingredients include white Franken-Wine.
Other varieties[edit source | editbeta]
Thüringer Rostbratwurst[edit source | editbeta]
The Thüringer Rostbratwurst is a spicy sausage from Thuringia. It is 15–20 cm long and thin in shape, traditionally grilled over a charcoal fire and eaten with mustard and bread. The name Thüringer Rostbratwurst is also recognised as a PGI under EU law.
Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the Bratwurstin Thuringia in the town of Arnstadt, the association “Friends of the Thuringian Bratwurst” was founded in 2006. In the same year, the association established the Erste Deutsches Bratwurstmuseum (First German Bratwurst Museum) in the village of Holzhausen. A two-metre-high wooden monument of a Bratwurst in a bun on a local traffic roundabout advertises the museum.
Nordhessische Bratwurst[edit source | editbeta]
The Nordhessische Bratwurst (from northern Hessen) is similar to the Thüringer Rostbratwurst in taste. It is made from coarsely ground pork and is heavily seasoned. It measures around 20 cm in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard.
Rote Wurst[edit source | editbeta]
The Rote Wurst (red sausage) is a favorite Bratwurst of the Swabian region. It is similar to the Bockwurst, and is made from finely ground pork and bacon. Its taste is spicy. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage. The ends open during cooking, but the rest of the sausage remains intact, giving it its traditional shape.
United States[edit source | editbeta]
Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the “beer brat”, a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.
The bratwurst was popularized in Sheboygan County, Wisconsin in the 1920s. In general, each local butcher shop would take orders and hand make bratwurst fresh to be picked up on a particular day. The fat content of the sausages was substantial, making daily pick up necessary to avoid spoilage. Some of the fat is removed as a result of the cooking over charcoal.
The bratwurst (or “brat”) also became popular as a mainstay of sports stadiums after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1953. The bratwurst were such a hit, Sperling said, that Duke Snider of the Brooklyn Dodgerstook a case back to New York. Currently Miller Park in Milwaukee, Wisconsin is the only baseball stadium that sells more bratwurst than hot dogs.
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Johnsonville Cheddar Cheese & Bacon Brats, 5 count, 19 oz
Sausage is all Johnsonville does. Johnsonville Cheddar Cheese & Bacon Brats are made with only quality ingredients like fresh pork, combined with a unique blend of herbs and spices for juicy, robust flavor every time.