Bratwurst | German Sausages | German Food Guide German Food Guide Untitled Document Bratwurst The name "Bratwurst" most often refers to a sausage made from pork in a natural casing and is grilled or fried in a pan. It is a favorite in Germany, with each region having its own specialty. Raw vs. Pre-Cooked Bratwurst Some Bratwurst are sold raw, while others are sold pre-cooked. It is important to know this so that they are properly prepared before eating. Be sure to check with your butcher or deli about the Bratwurst they have available. Pre-Cooked Bratwurst The most common type of Bratwurst is the pre-cooked kind. Their shelf-life is longer and they are easier and faster to grill. They are pale and stiff in appearance. These Bratwurst are fully cooked. Simply brown them in a pan or on the grill and they are finished and ready to be eaten. Raw Bratwurst Raw Bratwurst are pink in color. Grilling them in their raw form requires skill because they must be fully cooked inside without burning the outside.

One recommendation is to cook the Bratwurst in hot (not boiling) water for 5-10 minutes. Once fully cooked inside, brown the outside of the Bratwurst on the grill or in a pan. To grill the Bratwurst in their raw form without pre-cooking, grill them over low heat and frequently spritz them water or beer to cool the skin and prevent burning. When they look done, remove them from the heat and let them rest (covered) for several minutes. The Bratwurst will continue to cook inside which will take care of any part of the sausage that is not yet fully cooked. Bratwurst Varieties Each region in Germany has its own version of the Bratwurst. Over 50 kinds are available in Germany, differing in size, seasonings, and texture. Below we describe some of the more well-known Bratwurst. Coburger Bratwurst A Bratwurst originating in the city of Coburg in Bavaria . 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 10 inches in length. Traditionally it is grilled over pinecones and served in a bread roll (Brötchen). Fränkische Bratwurst A relatively long (4-8 inches), thick, coarse sausage, originating from the Franconia (Franken) region in Bavaria . It dates back to 1573. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, but with no mustard. Kulmbacher Bratwurst The Kulmbacher Bratwurst, from the city of Kulmbach in Bavaria , is made mainly from finely ground veal. They are long and thin. Nürnberger Rostbratwurst A small, thin bratwurst from the city of Nürnberg . It is no longer than 3-4 inches and weighs no more than 1 oz. They are traditionally served is sets of 6 or 12 (depending on your appetite) with horseradish and sauerkraut or potato salad.

Nordhessische Bratwurst 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 8 inches in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll (Brötchen) with mustard. Rote Wurst The Rote Wurst 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 in tact, giving it its traditional shape. Thüringer Rostbratwurst The Thüringer Rostbratwurst is a spicy sausage from Thüringen. It is long (6-8 inches) and thin in shape. Traditionally, it is grilled over a wood fire and eaten with mustard and bread.

Würzburger Bratwurst The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg . It's size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken wine. Photo: © Ira Struebel Bratwurst Sauerkraut Taschen (Bratwurst Sauerkraut Pockets) Bratwurst Cooking Tips • To get the Bratwurst to a nice, dark brown color, brush them with beer before grilling or frying. Alternatively, sprinkle the Bratwurst with a little sugar. The sugar caramelizes, giving the Bratwurst a rich brown color. • To prevent the Bratwurst skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them, then sprinkle them with flour. Fry them in a frying pan with a little oil or butter. Where does the name Bratwurst come from? Most people would guess that the name comes from the German word braten (to fry). However, it actually comes from the word Brät, which refers to the meat mixture that makes up the sausage.

The Bratwurst is therefore, in some regions in Germany, also refered to as the Brätwurst. Who invented the Bratwurst? It has been a long standing argument between the people of Thüringen and those of Franconia (Franken). Each claims to have invented the Bratwurst. In Thüringen, the oldest evidence of the Bratwurst is from the year 1404; in Franconia, the oldest record is from the year 1313 from the city of Nürnberg . However, a Bratwurst Researcher from Würzburg, Heinrich Höllerl, has discovered that the Bratwurst has its origins with the Celtics and it was the Franconians that developed it further. Home | Directory | Cooking | Wurst | Cheese | Bread | Sweets | Beer | Wine | Holidays | Oktoberfest | Recipes | About Us Copyright © 2017 German Food Guide Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only. What is Bratwurst? (with pictures) What is Bratwurst?

Last Modified Date: 15 December 2016 Copyright Protected: 10 hilariously insightful foreign words Bratwurst is a type of sausage closely associated with the nation of Germany, where it originated. In addition to being served throughout Germany in numerous regional variations, it is also popular in areas of the world with large German populations. The sausage tends to be heavily spiced, and is traditionally served with mustard and a hard roll, although it is served differently in some places. Many grocery stores and butchers carry bratwurst, and it is also possible to order German sausage through a specialty supplier. In German, brat means “finely chopped meat,” while wurst means “sausage.” Pork is the traditional meat in this sausage, although beef and veal may be used as well. Often, it is made with a mixture of meats. Bratwurst is heavily spiced with things like marjoram, cardamom, nutmeg, celery seeds, pepper, ginger, and other regional ingredients. The spicy sausage mixture is forced into casings and is typically grilled or fried before serving.

Like many European sausages , bratwurst is not usually cured, which means that it needs to be cooked before it is served. In some cases, it may be pre-cooked and canned, so that cooks can simply lightly heat it before serving. This type tends to have an inferior flavor, and it should be avoided if fresh bratwurst is available. When consumers purchase fresh sausage, they make sure to check the expiration date to ensure that the meat is good. Ad In Germany, bratwurst is served with spicy mustard and a hard roll, along with a side of sauerkraut . Many German beers complement the heavy, spicy sausage very well, and bratwurst and a beer is a common German lunch as a result. Outside of Germany, the sausage may be served with an assortment of other sides on breads ranging from soft white rolls to whole wheat buns. Toppings like cheese, relish, and onions may be added outside of Germany as well. Different parts of Germany all have unique recipes for bratwurst, making it difficult to generalize about an appearance common to all of the sausages.

They can range in size from small to jumbo, and can be white to dark brown, commonly with dark flecks of spice. Like all fresh meats, bratwurst should be kept refrigerated until use, and it should be thoroughly cooked, since the fine chopping process can introduce bacteria. Before cooking it, cooks should make sure to puncture it with a fork so that it does not explode in the pan from pressure. Ad The History of Bratwurst The History of Bratwurst STILL popular after so many years! Will the hamburger still be around 2000 years from now? Probably few things identify your German heritage more than making sausage. It was a means of survival of our German ancestors during the winter months, as well as not wasting precious meat scraps, Nothing could be wasted, Most civilizations came up with the idea for a sausage, our forefather's and mother's ingenuity probably came up with the idea of using the intestines to put all the little parts of the pig that were left over including the blood all on their own. Nothing was wasted except the squeak.

Why Germany was a great place to cure sausage According to my favorite food historian Alan Davidson the best sausage makers were in the colder countries like Germany as opposed to Mediterranean countries where food was more available during the cooler months. The best cured sausages seem came from mountainous regions where the dryer northern winds helped in the curing process. This is why Britain wasn't known to produce good cured sausages. Some attempts at making cured sausages back then resulted in a new form of bacteria poisoning which they later called Botulism, which the word comes from Botellus, a latin word for sausage. the use of Nitrates and proper sausage making have eliminated this. Where does the word Bratwurst come from? One theory is that Brat is an Old High German word (spoken between the 9th and 11th centuries) that means ....meat without waste ....and Wurst means sausage and probably comes from the word wirren that originally meant.... mixture. When you cook sausage you are performing one of the oldest cooking techniques. The first recorded cookbook ï¿½Apicus Cookeryï¿½ from approx. 228 AD has sausage recipes in it. Apicus lived in Rome.

But who knows when and where this technique began. a Bratwurst Researcher from Würzburg, Heinrich Höllerl, has discovered that the Bratwurst has its origins with the Celtics and it was the Franconians that developed it further. German heritage is even more identified with sausage as the pig was the animal of choice for meat as probably beef is in America, Unsurprisingly the pig is a good luck symbol in Germany. Also it is very cold in the winters, sausage was an excellent way to preserve the pig and use up all the trimmings ï¿½.ï¿½all but the tail and the oinkï¿½ as some have put it. In America our German ancestors have really kept the Bratwurst tradition going. It has become a social food in places like Wisconsin where they have ï¿½Brat frysï¿½ on the weekends like they have BBQ's in the south. Historian finds oldest recipe for bratwurst Thurninga is a state in Germany that really takes their bratwurst seriously like Chicago takes their deep dish pizza seriously, and Cajuns take their gumbo seriously and Texas takes their BBQ seriously.

In Wiemar, Thuringa, located above Bavaria, A document was found recently dating to 1432, showing that Bratwurst makers had strict guidelines on what the quality had to be or they were fined. BERLIN (Reuters) - A hobby historian, Heinrich Höllerlhas discovered the oldest known recipe for German sausage, a list of ingredients for Thuringian bratwurst nearly 600 years old. According to the 1432 guidelines, Thuringian sausage makers had to use only the purest, unspoiled meat and were threatened with a fine of 24 pfennigs -- a day's wages -- if they did not, a spokesman for the German Bratwurst Museum said Wednesday. Medieval town markets in Germany had committees charged with monitoring the quality of produce. Thuringian bratwursts, which are made of beef and pork, are symbols of Germany's cultural heritage and ubiquitous snacks at football matches.

Historian Hubert Erzmann, 75, found the ancient recipe, inscribed with pen and ink in a heavy tome of parchment, earlier this year while doing research in an archive in the eastern town of Weimar, museum spokesman Thomas Maeuer said. "The discovery shows that there were already consumer protection laws in the Middle Ages," he said. There are over 40 different varieties of Bratwurst throughout Germany, There are theories of where the Bratwurst was first started. Many from Thuringa say they stuffed the first wurst. The Franconian’s feel frankly they started the sausage we call Bratwurst. Heinrich Höllerl a bratwurst historian, has discovered that the Bratwurst has its origins with the Celtics and it was the Franconians that developed it further. Celtics? Yes the first Celts were from an area of Austria, and then migrated ending up in Northern England and Ireland. The Blue is Thurnigia, Germany a very small state. One of the most famous is from Thuringia , another from Nurnberg. There is also varieties called Franconian.

Franconia is a region in Germany just as the South, or Midwest might be considered a Region of the U.S. There is Thuringa bratwurst that are served always BBqued over coals. and served on a roll with mustard, another style in Thurngia is Coburg sausage that is There is also a Coburg Bratwurst from the city of Coburg in Thuringia that is traditionally Grilled over pine cones. Map showing the Franconian part of Bavaria Fränkishe Sausages Generally 6 -8 inches long, a coarse sausage and generally pan roasted or done in a broth of vinegar, wine and onions, called “Blaue Zipfel” ( blue corner) leaving sometimes a bluish tint on the sausage. These Bratwurst use to be a Sunday feast only but now are eaten all year long. In the old days on the farm, the fatted pig was slaughtered in Autumn. A few of the sausages were eaten and the rest smoked, to be saved throughout the year. Blaue Zipfel style of preparing Franconia Bratwurt In Nürnberg bratwurst they are famous for their short and thin sausages. diameter.

3 inches long and only finger thick, Often served 3 to a roll. According to legend, Hans IV. Stromer (1517-1592), a judge in the medieval times, was imprisoned for life for revealing an important political secret. In those days, life-term in prison meant that once the dungeon doors were shut, you never again left your cell. Prisoners depended on family members for their food. Since he was a high ranking prisoner, Stromer was granted one reasonable wish. That wish was to be allowed 2 Bratwursts daily until the end of his days. So, his family made a Bratwurst so small that it could be passed through the keyhole of the prison door. In deference to the legend, all "Nürnberger Bratwurst" now made in Germany are required, by German law, to include certain ingredients in specific proportions. The law specifies that the sausages must be a certain length and diameter, and must be produced within the city limits of Nürnberg The Weisswurst in Munich, Bavaria is generally steamed, never boiled, so as not to break the skin, and served in a bowl of hot water at the table.

They have an unusual tradition for eating Weisswurst in Munich, where the skin is peeled back and the filling iss sucked out. Some not so brave eat it with knife and fork. Probably the longest sausage of North Bavaria is called Mainfränkische Meterbratwurst. Like the name already says the sausage is one meter (40inches) long. In 1953 Lawrence Stark a butcher in Sulzfeld, Bavaria invented this meter long sausage on the suggestion of a guest who proclaimed : "I can Wurscht The meter setting ess" meaning he could eat a whole meter of sausage in one sitting. Lawrence rose to the occasion and came out with a meter long sausage sizzling in a pan, that started the tradition and is still a fun thing to do There are contests to see how much meter bratwurst you can eat. The current record set in 1982 is 5.15 meters or 16.9 feet! Who started this meter long Bratwurst?

Lawrence Stark, who had saved his master's certificate as a butcher in 1949 and led as well as a restaurant host, invented in 1953 the meter, which has attained cult status. A group of regulars at that time was thirsty and starving in the guest room. The atmosphere and the pints were as good as the sausages with sauerkraut and freshly baked bread. One enthusiastic guest spoke the magic words to the host: "I can Wurscht The meter setting ess" And the resourceful butcher - restaurateur Stark acted immediately. After 30 minutes in the sausage kitchen, he came back with a long sausage, it was sizzling in the pan until golden brown and served the first meter of bratwurst.The Sulzfelder meter sausage - served charming - this event has attracted many brave eater record and ensured a lively atmosphere on all sides.Whoever managed to record the current length of offer, ate nothing. The current record holder (Andreas Schäfer from Naila, then 19 years old) consumed in 1999 in Guest House "star" an incredible 5.60 meters plus side dishes.

These are just a few of the Bratwurst and some of the history. Bratwurst | Sausage Wiki | Fandom powered by Wikia Edit 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 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. Franconian varieties Edit The Franconian sausage is a relatively long (10–20cm), thick, coarse sausage, common to the whole Franconian region with slight variations.

It dates back to 1573. With marjoram as a characteristic ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size and coarseness. The Fränkische Bratwurst is 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 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 25cm in length. Traditionally, it is grilled over pinecones and served in a bread roll (Brötchen). Kulmbacher Bratwurst The Kulmbacher Bratwurst, from the city of Kulmbach in Franconia, made mainly from finely ground veal, is long and thin.

Nürnberger Rostbratwurst Edit The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1313; it is surprisingly small, being only 7 to 9cm 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 Nuremberg slang for Brötchen), 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 The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine .

Other varieties Main article: Thuringian sausage The Thüringer Rostbratwurst is a spicy sausage from Thuringia. It is 15–20cm 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 Bratwurst in 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 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 20cm in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard. Rote Wurst Edit 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 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. Much of the fat was removed during the cooking over charcoal. Usually one kept a pan of cold water handy to the grill, so it was easy to dip one's fingers in and fling the water onto the flames caused by the burning of the excess fat. 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 Dodgers took 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.

The town of Bucyrus, Ohio (known as the "Bratwurst Capital of America") has held the three-day Bucyrus Bratwurst Festival annually since 1967. [11] [12] See also Types of German Sausages German Bratwurst Sausage. Getty Images 2. Nürnberger Rostbratwurst Nürnberger Rostbratwurst – smaller (pinkie-finger-sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride. Served six at a time, grilled, with sauerkraut and potatoes with a side of horseradish cream. Blood Sausage. Getty Images 3. Blood Sausage - Blutwurst Blutwurst, or blood sausage , is made with congealed pig or cow blood and contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread. Frankfurter Bockwurst. Getty Images 4.

Frankfurter - Bockwurst Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper, and paprika. It is boiled and eaten with Bock beer and mustard. It looks like a curved hot dog. Foodcollection / Getty Images 5. Bregenwurst Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. It is about the size and color of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient. esemelwe / Getty Images 6. Knackwurst Short and stubby Knackwurst, or Knockwurst, sausages are often all-beef and flavored with garlic. They are sometimes smoked and then served traditionally with sauerkraut and potato salad. German Landjäger Sausage. Getty Images 7. Landjäger Landjäger is a type of dried sausage made from beef, pork, lard, and sugar and spices. It is air dried and resembles a small salami.

It does not require refrigeration and can be eaten cold or boiled. Artizone/flickr by CC 2.0 8. Leberwurst Leberwurst, or Liverwurst, is usually made from pork with some pork liver and flavored in various ways. It is spreadable. Kalbsleberwurst – veal liverwurst is made from veal and pork liver. Braunschweiger – spreadable, smoked pork liver sausage. Westend61 / Getty Images 9. Leberkäse Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. It is similar to a pink meatloaf with very finely minced corned beef, pork, and onions. It is spiced with marjoram and baked in a bread pan until a golden crust develops. Served freshly baked in 1/2 inch slices, many people also enjoy eating it cold. German Teewurst. Getty Images 10. Teewurst Teewurst is an air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon, and beef.

After being smoked over beechwood, it then undergoes a fermentation much like yogurt to help preserve it. Teewurst got its name in 1874 from its inventor, Karoline Ulrike Rudolph, and was meant to be eaten at tea-time on open-faced sandwiches. Known for Its mild and slightly sour flavor, the recipe is kept secret. German Gelbwurst. Getty Images 11. Gelbwurst Gelbwurst means yellow sausage and takes its name from the saffron-colored casings used to make it. Gelbwurst is mildly spiced with lemon, mace , ginger, and cardamon. While it used to contain brain, it doesn’t today. It can be made from pork, bacon, beef or chicken. German Weisswurst. Getty Images 12. Weisswurst Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin. Because it traditionally contains no preservatives, weiβwurst is usually eaten before noon with sweet mustard, beer, and soft pretzels.

Grilled Bratwurst with German Potato Salad Recipe : Emeril Lagasse : Food Network Baked Chicken Recipes 4.7 28 Pretty tasty. I just made this and it's now resting in the fridge before serving in a few hours. Imagine it will be even better then. Only modifications I made were to cut the mustard in half based on other reviews and to add the green onion to the bacon/onion mix on stove for a minute or two, rather than adding raw at the end. I did the full 1/3 vinegar. Would make again for sure. Lindsay J. 2014-01-12T17:40:12Z item not reviewed by moderator and published Potato salad very tasty! perelka 2013-08-22T14:04:40Z item not reviewed by moderator and published Awesome!!! Best potato salad! Agree w/earlier post on adding minimal mustard and vinegar at the beginning and then adjust a little at a time to get the right balance. Also, used baby red potatoes since that's what I had in the pantry.

VBallGal 2012-10-14T20:22:26Z item not reviewed by moderator and published Amazing Potato Salad. I was looking for a Potato salad like my German Grandfather's Recipe and this is the closest one I found. Very Good. I found veal/pork Brats and cooked them in a rye/barley beer. Very Good. Nettekamp 2012-09-04T23:20:22Z item not reviewed by moderator and published Went by recipe and the bratwurst was good but the potatoe salad had too much mustard. Guess that is why I am not German. I agree with some of the other comments to substitute with brown sugar if you don't like too much mustard. Sorry only gave 3 stars as I followed recipe and I threw half of it away. stormin5150 2012-09-03T14:24:25Z item not reviewed by moderator and published My Husband went BONKERS for this!

A few of things I did different: I used Bockwurst instead of Bratwurst, I added a couple of heaping tables spoons of brown sugar to the vinegar/mustard sauce, I did half the onions fried - the other half FRESH, and I used chives instead of green onions because that's what I had in my fridge. :D Love Emeril!!!! Scout1967 2011-12-25T20:38:07Z item not reviewed by moderator and published I just made the potato salad to go with some schnitzel we were making. WOW this is the best German potato salad recipe I have ever made! I used the max amount of vinegar recommended, and actually didn't have to add any salt to the final product. My fiancee at first commented that it smelled very strongly of vinegar, but he LOVED IT! Two of us ate the entire recipe (oops!. This is my go-to German potato salad recipe. I never need to try another one again. : Tina G. 2011-12-24T11:25:34Z item not reviewed by moderator and published This dish is delicious!

I only made the potato salad (we will grill up the sausages next time. The acid of the vinegar and mustard balances well with the savory bacon and onions. The dynamic of the different textures is also very good. It is great served warm with a stein of good German beer. Note: add the vinegar and mustard a little at a time to your taste. bruinette 2011-12-05T22:06:48Z item not reviewed by moderator and published I only made the potato salad - it was great! I decreased the mustard to 2-3Tbsp and added 1/4 cup light sour cream to make enough "dressing". I also omitted the eggs and added the bacon fat to taste (for my taste, I didn't need all the fat from the cooked bacon. The recipe doubles really well, and tastes even better after being refrigerated overnight. A big hit with teens and adults : Willow22 2011-10-30T05:32:33Z item not reviewed by moderator and published I've made other German potato salads for our annual Oktoberfest before and have always been disappointed...trying a new recipe each year.

This one is a keeper!! It was fabulous! Just the right amount of bacon/fat and mustard and vinegar. So many people asked for the recipe and there was very little leftover...always a sign of a great recipe. Guest 2011-10-17T10:51:03Z item not reviewed by moderator and published I made this because we had bratwursts leftover after a party, and it seemed like the best recipe I could find. This was surprisingly AMAZING and very easy to make! I just loved the potato salad. I'll definitely be making this again. Meghan K. 2011-09-09T21:01:23Z item not reviewed by moderator and published The BEST recipe for German potato salad out there. I tried several before landing on this one and have gotten so many rave reviews I won't ever change. This has become a frequent dish in our house. My only advice is to pick a mustard that you would eat on its own because the flavors intensify with the vinegar and heat.

buckeyefoodie 2011-06-02T19:51:06Z item not reviewed by moderator and published I made this recipe for my boyfriend's birthday dinner and it is fantastic. I have been receiving requests for it and have been making it regularly ever since! estahouse5 2011-05-29T23:20:31Z item not reviewed by moderator and published I made the potato salad for 4th of July BBQ and it was a HUGE hit! Been looking for a recipe that doesn't call for mayo, and I think we found a keeper! My boyfriend, mom and step-dad really enjoyed it and I barely have left overs. I highly recommend it. BF went back for HUGE seconds. This will become a staple in my house. I added in a little extra mustard and just 1/4 cup of vinegar. Thanks for the awesome recipe. I served it with burgers stuffed with Bleu Cheese and some kielbasa, also corn on the cob. Thanks for another wonderful recipe!

TastesLikeChiken 2010-07-05T22:03:54Z item not reviewed by moderator and published My husband is German and he has been long disappointed with the various versions we have tried over the years. This one, however is pronounced "outstanding"! I have made it several times now including for a post-Germany visit Oktoberfest party. It was a hit! Definitely make certain to use the whole grain mustard. I use Maille brand old style whole grain dijon mustard and add some extra as we love the taste. I add a little more bacon &amp; bacon fat to get the authentic flavor as well. If you are going to commit to making and eating potato salad....do it right! We only make/eat potatos a couple of times a year....so go BIG! bluedog07 2010-04-05T20:14:48Z item not reviewed by moderator and published Not usually a fan of potato salad, but this made me change my mind.

Doyles 2010-02-21T17:35:53Z item not reviewed by moderator and published This is a great German Potato Salad. Absolutely the best! My taster, my husband, suggested I add a little more vinegar but other than the additional vinegar, I made it as the recipe reads. I served this at an Oktoberfest dinner party I had the end of October and many of our guests went back for seconds...even the ones who said they didn't like German Potato Salad. :) I put the potato salad in my slow cooker to keep it warm. I didn't use the bratwurst recipe as I used one I have had for years...a family favorite! Thanks Emeril and the Food Network for bringing us such wonderful recipes! Becky D. 2009-11-29T19:22:00Z item not reviewed by moderator and published If you love German food, you're going to love this recipe. The brats are very tasty and w/ some sauerkraut you can't go wrong. Any time I make the potato salad people always want the recipe.

It's awesome w/ the brats but it's also great w/ any picnic or grill party! Stephen H. 2009-06-24T19:29:01Z item not reviewed by moderator and published Dear Judi - I left Chicago a few years ago and I was just about to direct you to Delicatessen Meyer at Lincoln and Lawrence, but I googled and found out it closed. That is truly sad. But I gotta believe you can find some deli in Chicago that provides German/Austrian products. As far as potato sald goes, we should all be making these ourselves, this one looks like an OK one. I would encourage everyone to not follow these kind of recipes to the letter, but use them as guides. We all need to develop our own styles, using some basic techniques we can learn from Chefs like Emeril. But remember just as my Oma would do, don't spare the bacon fat. IlliniJeff S. 2009-03-21T09:57:08Z item not reviewed by moderator and published This is a great recipe that everyone will gobble up.

My father is part German and this is just as good if not better than his recipe. One recommendation I would suggest to ease the mixing process is to put the vinegar and mustard in a bowl and stir it together to ensure it is completely blended. Then you can pour it on the potato mixture! I will definitely make this again. It goes great with pork chops and sauerkraut. jenjudy 2008-10-27T22:11:14Z item not reviewed by moderator and published Judi in Downers Grove, IL I don't care for most mayo potato salads, and I can't find a good deli German. So this is what I will make from now on. Very good and great for several days later. Applewood smoked bacon makes it even better. judith d. 2007-07-04T12:42:38Z item not reviewed by moderator and published I have never made German food before. It was absolutely delicious. I will definitely make this again. Francisca B.

2006-10-23T10:08:48Z item not reviewed by moderator and published Great recipe, Emeril! My German mother's potato salad was always the best, but, (sorry, Mom) this is absolutely great! It's easy and truly flavorful. Thanks!! Steve M. 2006-08-16T06:52:54Z item not reviewed by moderator and published It doesn't get much closer to being my Great Grandmothers old German recipe. toucan57 2006-04-29T17:28:00Z item not reviewed by moderator and published You would think that after living in Germany, I would have made this before now. Easy and so good! MTBChik 2006-04-22T20:43:04Z item not reviewed by moderator and published This is a delicious recipe. Casey W. 2006-04-17T14:12:43Z item not reviewed by moderator and published The potato salad is the best I have ever made.

Make the day before and the flavors really come together in the frig. This is a pretty standard way to cook brat's, but in opinion the best! Most of the cooking is done in the beer and just throw on the grill a few minutes to firm up the outside. SCOTT D. 2005-05-12T20:56:58Z item not reviewed by moderator and published An easy recipe to follow, with excellent results A nice change over many other hot potato salad recipes. I will do this one again. EDGAR B.

2004-06-30T16:40:10Z item not reviewed by moderator and published On TV German Sausages for Oktoberfest - Oktoberfest | Epicurious.com | Epicurious.com Red Onion Sauerkraut L ast weekend, while enjoying a beer, a sausage, and some of the last warm days of the year, I made the mistake of wondering aloud, "Now what's the difference between knockwurst and bratwurst?" This is not a good thing to wonder aloud when you are a) a food editor and b) have a last name like "Steintrager." A friend looked at me with a mixture of shock and disdain and exclaimed, "Aren't you supposed to know this stuff?!" Yes, I am. So, to save myself from further shame and in honor of Oktoberfest (which runs from late September through early October in Munich and cities around the world), I put in a call to Bruce Aidells, renowned sausage-maker and the author of Bruce Aidells' Complete Sausage Book .

Read on, unless you're a "kerndlabosti," defined on the Web site as "vegetarian, depreciative." Aidells explained that German sausage-makers "tend to be very subtle" with spices. The most common seasonings include salt, white—not black—pepper, and mace; then, "depending on the sausage-maker's whim or regional variations," they might contain cumin, coriander, cardamom, marjoram, thyme, sage, caraway, garlic, and cloves. Here are some common varieties: Blutwurst: Made of diced, cooked pork fat and blood, blut (blood) sausages come in many varieties served both hot and cold. Aidells's favorite contains forcemeat, blood, and diced pieces of smoked tongue. Bockwurst: These fat, mild white sausages contain finely ground pork or pork and veal flavored with leeks, chives, or green onions. Bratwurst: The name means "farmers' sausage," according to Aidells. In Germany, these sausages—which can be fresh or smoked—tend to be all pork, but they can also contain veal.

Cervelat: These large smoked sausages tend to be more heavily seasoned than other German varieties. They can be eaten as cold cuts or poached and used in various dishes. Frankfurter: Hailing from Frankfurt, this is a smoky, mildly seasoned sausage distinguished by its long, narrow shape. It's usually made with pork in natural sheep casing. This casing—missing from many American sausages—is what gives the frankfurter "that nice pop," says Aidells. Knockwurst (Knackwurst): These fat smoked sausages are generally made of pork and veal and are distinguished by a strong garlic flavor. Most of these sausages can be boiled, broiled, grilled, panfried, or even deep-fried. What to serve with all of this sausage? "I always like to make a really nice pot of sauerkraut or warm potato salad with bacon ," says Aidells. He also recommends serving German breads such as pumpernickel, sour pickles, a variety of sweet and spicy mustards, and—of course—beer. Where to Buy Usinger's and Schaller & Weber are the best sources for traditional German sausages, according to Aidells.

Aidells sells one German-style sausage called Bier and beer-friendly varieties such as Cajun Style Andouille, Habañero & Green Chile, and Chicken & Apple. See more on German food and drink:

Question: What is the German bratwurst?
Answer: Sausage