Talk:Bratwurst

message: There's no academic link for vegetarian Bratwurst I'm aware of, but here is a commerical link: Veggie Bratknacker. --Fasten 19:08, 27 March 2006 (UTC)
replies: text: I think that a revert sometimes needs an explanation, especially in cases where it is clearly not vandalism. I may have never heard of vegetarian bratwurst, but I think it belongs in here. Royalbroil 04:55, 28 March 2006 (UTC)
replies: text:  Here is more support for the existance of vegetarian Bratwurst on froogle. --Fasten 17:18, 22 June 2006 (UTC)

text:  Here is a sausage called Thüringen (instead of Thüringer, which is probably a protected name for Bratwurst). --Fasten 17:35, 22 June 2006 (UTC)

text:  See also:  for frequent use of the word "Bratwurst" for vegetarian sausages. --Fasten 12:02, 23 June 2006 (UTC)
replies: text: pervert  —Preceding unsigned comment added by 84.164.233.39 (talk) 19:59, 26 August 2008 (UTC)
thread_title:  Vegetarian Bratwurst 

message: The United States section shares most of its contents with http://www.hideawayinn.com/bratfest.asp.  I'm not sure who wrote what (whether it's them or us who's plagiarising), but I thought I'd let you know. Jonemerson 21:13, 16 October 2006 (UTC)
replies: text: There's a tagline at the beginning, "From  Wikipedia, the free encyclopedia" so I'm guessing they lifted it from here. -JakeApple 22:54, 16 October 2006 (UTC)
thread_title:  Plagiarism? 

message: # The article as it is now (2007-8-31, 16:08) is correct as far as I can evaluate it. 
# Nuremburger (Nürnberger) Bratwürste are the smallest German variant of Bratwurst which I know. They are approximatly the size of a finger (though I would rather compare it to the index instead the small finger) and the name is protected under EU-law. Whether they were invented in Nuremberg cannot be said, but the oldest historical evidences for this variant come from Nuremberg.
# Everything concerning Bratwurst in Germany has to be regarded with respect to the different regions. Franconia (Nuremberg), the rest of Bavaria, Thuringia, Berlin and the rest of Germany treat Bratwursts differently.
# Standing upright isn't ungemütlich when you eat a snacks e.g. Bratwurst in all its variant. There is quite a huge number of so called “Stehimbisse” (??standing snack bar in Englisch??) in Germany where you eat your meal standing upright around an elevated table. I'm not sure about this, but I think these Stehimbisse have lowered taxes.
# The term “Bratwurst” is in SOME parts of Germany also used for a (fried?) variant of minced meat. Not EVERY German could confirm this. The difference is indeed so large that for the German Wikipedia there should be a disambiguation page. Whether this is needed here, I don't know.
# (Pan) Frying a Bratwurst is not a crime. If you do this in Thuringia, every Thuringian noticing it will hate you, but you won't go to jail for it. ;-) Indeed most Bratwurst outlets in Leipzig (where I study) sell their Bratwurst fried. So this is regionally different behaviour. Concerning this, the name has NOTHING to do with braten (frying). It comes from its content, whose name was and is Brät.
# Bread and Bratwurst: Again answer of what to eat with your Bratwurst is regionally different. In Thuringia there are two possibilities: When you buy it from a Stehimbiss, you get a hard roll cut partially in the half wherein the Bratwurst is put (similar to eating a hot-dog. This is not “becoming popular”, its traditional.). When you do it yourself at a party or so, you can eat whatever you like: bread, potato-salad, ..., because you eat it with knife and fork from you plate. In Berlin, Currywurst is served with bread (or hard roll?) I think. How they it in Austria, I have no idea.
# Senf/Mustard: Again regional. In Thuringia, if you are adult, there are only two sauces suitable for Bratwurst: nothing or mustard (not-sweet), if you use anything else especially sweet mustard or ketchup the same happens as if you fried the Bratwurst. Children are also “allowed” to use sweet mustard or ketchup as mustard may be too hot for them.
# White and red Bratwurst: These are obivously American differences. But in Germany there also two kinds of Bratwurst: rough and fine ones (correct translation of grob und fein?) which describes the Brät (content) of the Bratwurst. The rough ones look rather red and the fine ones look rather white. I prefer the rough ones, but they are both common in Thuringia. In the rest of Germany I'd guess fine ones to be more popular. (Just delete this phrase if you disagree.)
# Popularity: Amound the younger generations, American style fast-food is certainly more popular than Bratwurst, but among the older ones (>=25/30 years) Bratwurst is more popular, at least in the areas with Bratwurst tradition (Thuringia, Nuremberg, Berlin)
# Vegetarian Bratwurst: These do exist but I would refuse to grill them as I would to any vegetable or chicken product (apart from chicken wings -- there is no pork equivalent to this.).
# Nicknames: I know of only one Nickname for Bratwurst in Germany: The term “Brater” is used in Saxony and eastern Thuringia, but I wouldn't recommend to use them. At least not in western Thuringia. ;-)
So much for this. If you have any more questions to Thüringer Rostbratwurst, let me know. If you have any questions to other local variations of Bratwurst, ask people from that area. One last recommendation: Never eat Thuringian Bratwurst outside of Thuringia. NEVER EVER!!!!! Toscho 14:56, 31 August 2007 (UTC)
replies: text:  Point 9: No, here in germany there exist many, many sorts of Bratwürste. One method to dicern them is the colour: Red or white; that's not a US only thing. There are also raw or precoocked types, or rough and fine, or cheese, or hot, or type of meat ... 195.50.183.202 (talk) 08:21, 7 April 2017 (UTC)
thread_title:  Cleanup about the “facts” about German Bratwurst 

message: Could someone please work out the IPA code for the pronunciation of "brat" in the U.S.? In the brat-belt, it rhymes with caught, not cat. Outside of that area, even as close as Illinois and Iowa, rhyming it with cat is not unknown, but will be very quickly corrected by an upper midwesterner.
This is very important, since otherwise the term "brat fry" would sound like cruel and unusual punishment for spoiled children.  —Preceding unsigned comment added by 69.95.234.32 (talk) 16:10, 12 February 2008 (UTC)
thread_title:  Brat pronunciation 

message: I added the Sheboygan Jaycees' Brat Days website to the list of external links. It's only fair that it is included if other festivals are too. I did refrain from placing it at the top (Though by the looks of the other festivals' sites, Brat Days is probably worthy of top billing). Plus it hosted the nationally-televised brat-eating contest a few years back and annually attracts national, albethey 'washed-up', bands. 69.210.103.167 (talk) 08:46, 2 July 2008 (UTC)
thread_title:  External Links 

message: The etymology of the word "Bratwurst" in the article's introduction is unsourced. Does somebody have a source for it? Cpryby (talk) 06:02, 9 April 2009 (UTC)
thread_title:  Etymology of Bratwurst 

message: Could someone please rewrite this subsection. My changes have been undid. Nürnberger Bratwürst is not the most popular wurst in Germany, and even if it was, unproven it shouldn't be in wikipedia. Toscho (talk) 12:47, 19 April 2009 (UTC)
replies: text: Of course they are! Everyone in Western Germany knows it.  — Preceding unsigned comment added by 217.24.58.81 (talk) 20:30, 8 June 2011 (UTC)
replies: text: No they are not, and I am from Baden (part of Baden-Württemberg in the South)--SamWinchester000 (talk) 18:06, 30 October 2012 (UTC)
thread_title:  Nürnberer Bratwürste 

message: Although it's quite clear that bratwurst are very popular in the US, particularly in the Midwest (St. Louisian here), what exactly is the justification for including it in the American sausages category when it's a German sausage? Is it due to the amount produced or consumed here, or something like that? I don't think the bratwurst in Germany and the US are so different as to justify being called two types of sausage, are they? Kronos o (talk) 03:03, 27 July 2009 (UTC)
replies: text: I have never been to the US, but I have eaten Bratwurst in different countries. As Thuringian, I judge Bratwurst in a detailed way and I have to say, that Bratwurst in different countries are very different. Therefore I regard it as justified to include an own section for American Bratwurst. On a general / global scale of regard this may be wrong, but for me it is true. Toscho (talk) 21:09, 28 July 2009 (UTC)
thread_title:  American Sausages Categorization 

message: Why the hell is Swiss variety of German food never included im these Wiki pages but the Americans are always mentioned? Does anyone realise there are Swiss variety's of the bratwürst, which have been around a lot longer than the US.   — Preceding unsigned comment added by 79.65.18.34 (talk) 12:34, 7 October 2013 (UTC)
thread_title:  Swiss Bratwürst 

message: I propose to put a photo of the Thüringer Rostbratwurst into the article. I don't see a reason why there are no pictures of the Thüringer, while it is the best known kind of Rostbratwurst inside of Germany. It is also much better available all over Germany than the small Nürnberger Bratwürste.
That's not true as you know! You can get Nürnberger everywhere because they're the best and best known in Germany, Europe and the World. They're the original, every other one is just a remake. Thüringer... no thank you!--217.24.58.81 (talk) 19:01, 9 June 2011 (UTC)
replies: text: I am German and didn't even really know about the fact, that Nürnberger exist, but Thüringer is ALWAYS on the menu and everybody in Baden eats them (though I prefer the red bockwurst)
I'm from North Germany and nobody here gives a damn on Nürnberger. But a good Thüringer will always be welcome on every BBQ ;-) I think, the popularity of the Nürnberger in the US is a lot owed to the fact that the city of Nürnberg was part of the US occupied zone of Germany after WW2 --85.176.22.222 (talk) 06:28, 11 November 2011 (UTC)

text: We can't get real Nürnbergers here in the U.S., BTW. Only those of us who have had them over in Germany know why they are so popular. Cheers... Doc talk 06:36, 11 November 2011 (UTC)
thread_title:  Thüringer Rostbratwurst 

message: The article states that it's commonly boiled or grilled.  People I know do both.  Boil in beer, and then grill it.  Best of both worlds so to speak.  Boiling it seems to make it leaner (especially when you punch some holes in it.)  And grilling gives it a better taste.  It's not uncommon to add additional ingredients to the boil such as onion I believe.  — Preceding unsigned comment added by 15.203.233.79 (talk) 20:23, 13 June 2011 (UTC)
thread_title:  Cooking bratwurst 

message: Is that entry in the "see also" section supposed to say curriedwurst (as it does now)?  Shouldn't it be a link to the Currywurst page?99.162.191.197 (talk) 20:59, 29 May 2012 (UTC)
thread_title:  See also: CurrIEDwurst? 

message: Rhineland-Palatinate also has its own kind of bratwurst, which is usually relatively short and thick (larger than an inch in diameter, probably one and a half inches or similar). I haven't had them in a while since even supermarkets or grocery stores within the region don't usually have them. They can apparently only be obtained from real butcher shops. They have a very distinctive taste from the spices used. They're always encased in real animal bowels (usually pig bowels), but they're easy to peel off if the sausage wasn't pan-fried (or grilled) too hard. Their taste with sauerkraut and mashed potatoes (with hot butter) is simply unbeatable! :D 79.219.113.17 (talk) 15:06, 13 July 2015 (UTC)
thread_title:  Rhineland-Palatinate 

message: I'm puzzled by this edit by User:Eik Corell. The editor removed this part:
:You can find shops which sell St. Galler bratwurst with a round bread (Swiss German: bürli) on the street, also served in the restaurant with hash browns (Swiss German: rösti).
Exactly which part of this was a guide about how to do anything? Did the editor just see the word "you" and thought this was a guide? Well, in that case, this could be rewritten as:
:There are shops which sell St. Galler bratwurst with a round bread (Swiss German: bürli) on the street, also served in the restaurant with hash browns (Swiss German: rösti). JIP | Talk 23:36, 7 September 2020 (UTC)
thread_title:  Not a guide?