Top 100 Bratwurst How Too


Top 100 Bratwurst How Too

BBQSuperStars Topm 100

  1. Johnsonville Brats
  2. Keeters Sausage
  3. Archer Farms
  4. Bravaria Bratwurst
  5. Jennie O Turkey Bratwurst
  6. Boulder Sausage
  7. Usinger Sausage
  8. Coleman’s Natural Sausage
  9. Altengartz Authentic GermanBrand Bratwurst
  10. Brat Haus
  11. Brat Shot
  12. Tyson Specialty Sausage
  13. Wisconsin Made Foods
  14. Klaus Brothers Distributing
  15. The Eden Meat Market
  16. FarmLand Dinner Sausage
  17. Old Wisconsin
  18. North Trails Meat
  19. Sheboygan Bratwurst
  20. Mt Angle Sausage Company
  21. Wentzel Farm Sausage
  22. Zuber’s Swiss Landjaegers
  23. Bakalars Sausage Company
  24. McBee’s Real Brats
  25. St Galler Bratwurst
  26. OLMA Bratwurst
  27. Metzgerei Schmid
  28. Nuernberger Bratwurst
  29. Swiss Favorite Bratwurst
  30. Stiglmeire Sausage Company
  31. G&W Bravarian Style Bratwurst
  32. Dietz & Watson Bratwurst
  33. Paulina Market
  34. Finest Sausage and Meat
  35. Kulmbacher Bratwurst
  36. Uli’s Famous Sausage
  37. The Wurst Haus
  38. Vaucresson Sausage
  39. Willi’s Sausage Company
  40. Texas Cajun Sausage Company
  41. Sardinah’s Sausage
  42. Ray Own’s Brand
  43. Pleva’s Meats
  44. R J Balson & Son
  45. Lodi Sausage Campany
  46. Miesfeld’s Meat Market
  47. Koenemann’s Sausage
  48. Molinari and Sons Salame
  49. Mulays Sausage Corporation
  50. Neshama Gourmet Kosher Foods
  51. Neto Sausage Company
  52. Nowicki’s Sausage Shoppe
  53. Olsen’s Sausage Shoppe
  54. Papa Weaver’s Pork
  55. Parma Sausage Products
  56. Pittsburg Hot Link Packers
  57. Bavarian Sausage Express
  58. Bernie’s Fine Meats
  59. Binkert’s Meat Products
  60. Border County Foods
  61. Chicopee Provision Co.
  62. Chorizo San Manuel
  63. Continental Sausage
  64. Crawford Sausage
  65. Dearborn Sausage Company
  66. Dom’s Sausage
  67. Dombrovski Meats
  68. Earl Campbell Meat Products
  69. Eckerlin Meats
  70. Ely Northland Market
  71. Fortuna’s Sausage Co.
  72. Frabonis
  73. Gaspar’s Sausage Co., Inc.
  74. Glier’s Goetta
  75. Hartmann’s Old World Sausage
  76. Hofmann Sausage
  77. Jacob’s World Famous Andouille
  78. Jody Maroni’s Sausage Kingdom
  79. Johnson’s Sausage Shoppe
  80. Jr’s Texas Bes
  81. La Grange Smokehouse
  82. Arnold’s Meats, Inc.
  83. Aurelia’s Chorizo
  84. Azar Sausage Company
  85. Aidells Sausage Company
  86. Siegi’s Sausage Factory
  87. Silver Creek Specialty Meats
  88. Slovacek Sausage Co.
  89. Sole y Goíta
  90. Southside Market
  91. Spencer Packing Company
  92. Stanton Meats
  93. Stiglmeier Sausage
  94. Syracuse Casing Co. Inc.
  95. Syracuse’s Italian Sausage Co.
  96. Tennessee Pride Sausage
  97. Original Nurnerger Bratwurst Haus

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.

bratwurst (German: [ˈbʁaːtvʊɐ̯st] ( listen)), also known as a brat in English, is asausage usually composed of vealpork 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.[1]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,[3][4] 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.[citation needed] 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.[5]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,[6] and may therefore only be produced in the city of Nürnberg, where an “Association for the Protection of Nürnberger Bratwürste” was established in 1997.[7]

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]

Thüringer Rostbratwurst in a bun with mustard

Main article: Thuringian sausage

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.[8]

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.[9] 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.[10] Currently Miller Park in Milwaukee, Wisconsin is the only baseball stadium that sells more bratwurst than hot dogs.[11]

The town of Bucyrus, Ohio (which calls itself the “Bratwurst Capital of America”) has held the three-day Bucyrus Bratwurst Festival annually since 1967.[12][13]

Every year, during the Memorial Day weekend, the city of Madison, Wisconsin hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival.”

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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.