On the Menu Today~
Bavarian Bratwurst Wrapped in Bacon
Serve these little beauties with an
assortment of your favorite mustards.
Bratwurst are a favorite in Germany,
with each region having its own specialty.
Here in Wisconsin,
bratwurst and sausage is deeply
embedded in our German Heritage.
8 Bavarian, Thuringer, Rostbratwurst or
3 to 4
different types of mustard of your choice
- Grill bratwurst on a griddle until browned on all sides.
- Wrap one slice of bacon around each bratwurst. Secure with a toothpick. Continue with remaining bacon and bratwurst.
- Place bacon wrapped bratwurst on a baking sheet with sides.
- Bake at 375º for 35 to 45 minutes or until bacon is crisp.
Serve with an assortment of mustard such as:
Sprecher Root Beer Mustard
Koops’ Dusseldorf Mustard and Koops’ Honey Mustard
Burman’s Sriracha Mustard
Zatarain’s Creole Mustard
Bratwurst are sold fresh (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.
Bratwurst come in many different taste sensations such as:
Reuben, Portabello Mushroom and Onion, Jalapeno and Cheddar Cheese and
Bacon Blue to name a few.
Most if not all grocery store meat departments and
specialty meat stores have many varieties to choose from
Pre-cooked bratwurst are the most widely available.
Their shelf-life is longer and they are easier and faster to grill.
They are pale, stiff in appearance and fully cooked.
Simply brown the bratwurst in a pan or on the grill.
Fresh (raw) Bratwurst
Fresh (raw) Bratwurst are pink in color.
Most often cooked on the grill,
they must be fully cooked inside without burning the outside.
That requires the bratwurst to be par-boiled first.
Raw bratwurst can be par-boiled in water or beer for 5-10 minutes.
Once fully cooked inside, brown the bratwurst on the grill or in a pan.
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 are some of the more well-known Bratwurst.
A Bratwurst originating in the city of Coburg in Bavaria.
It is made from a minimum of 15% veal or beef and
the seasonings include 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 Brötchen (bread roll).
A relatively long bratwurst, 4-8 inches,
it’s a 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.
The Kulmbacher Bratwurst,
from the city of Kulmbach in Bavaria.
It’s made mainly from finely ground veal.
They are long and thin.
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 and
served with horseradish and sauerkraut or potato salad.
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 Brötchen with mustard.
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.
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.
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.