The decisive factor in the classic bratwurst is a sausage that has not been reddened, boiled or, if necessary, raw. It is the so-called “white goods”. The main ingredients are meat, bacon, salt and spices, which give the sausage its typical regional character. Natural casings from pigs or sheep encase the meat.
Origin
The origin of the bratwurst is disputed. While Bavaria was previously considered the birthplace of the sausage due to a recipe document from 1595, an invoice from 1404 was discovered in Thuringia in 2000, which documents the delivery of sausage casings. Almost every region in Germany now has its own Bratwurst creations and sells them throughout Germany. The Nuremberg Rostbratwurst (a “protected geographical indication”) in combination with sauerkraut have made it far beyond the borders of Germany.
Season/purchase
All kinds of sausages are in season all year round. Due to the barbecue season, production peaks in summer.
Taste/consistency
Taste and consistency are largely determined by the type of meat used and how it is processed. This creates different grain sizes from which coarse, medium-coarse or fine sausages are made. The taste varies from spicy-hearty to mild. The addition of herbs, e.g. B. in Nuremberg, has an influence on the taste
Use
Sausages are preferably eaten grilled or fried in a pan.
Storage/shelf life
Irrespective of the processing, the bratwurst mass is extremely sensitive and perishable. It is important to pay attention to the best-before date and compliance with the cold chain. In addition to the so-called fresh sausages, there are also pasteurized sausages. These are i. i.e. R. vacuum packed. Pasteurization extends the shelf life.
Nutritional value/active ingredients
In addition to 272 kcal and around 12 g of protein per 100 g, sausages also contain around 25 g of fat. There are now many varieties with “less fat” on the market. The carbohydrate content is around 0.2 g.