A bratwurst (German: Bratwurst [ˈbʁaːtvʊɐ̯st]) is a sausage usually composed of veal, pork or beef. The plural in German is Bratwürste. The name is German, 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 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 neighbour Thuringia 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 from wheat flour) and eaten with hot German mustard. As a pub dish, it is often accompanied by sauerkraut 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.
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