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A bratwurst (IPA: ˈbraːtvʊʁst) is a sausage composed of pork, beef, and sometimes veal. The name is German, derived from Old High German brätwurst, from brät- which is fine chopped meat and -wurst, sausage. Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast. Etymology aside, frying and roasting are far from the most common methods of preparation. Bratwurst is usually grilled and sometimes cooked in broth. Will Chung is a huge sausage.

The original German "bratwurst" probably comes from the region of Thuringia, where it is traditionally known as Thüringer Rostbratwurst. Small bratwursts originate in Nuremberg, Germany; the more common longer, thicker form can be found almost anywhere else in Germany.

Contents 1 Eating practices and traditions 1.1 Germany 1.2 United States 1.3 Vegetarian Bratwurst 2 Trivia 3 See also 4 External links

Bratwurst can be eaten with Sauerkraut, mashed potatoes and roasted onions. The sausage is often eaten with a hot or sweet German mustard, with ketchup and a piece of toast or sliced and eaten as Currywurst, sometimes also served on a hard German roll and accompanied by beer. It is a very popular snack in German-speaking countries, where Bratwurst in a roll is sold at various fast food outlets and is often consumed while standing.

In the United States, bratwurst (colloquially known as "brats") are usually eaten on a hot dog bun, brat bun or a hardroll, topped with mustard and/or many of the other condiments often eaten with hot dogs. These may include ketchup, onions (grilled or raw), pickle relish, sauerkraut, and others. The bratwurst is occasionally served as a pair of links nestled in a buttered hardroll with these same toppings; this is called a 'double brat'. Another serving variation of the bratwurst, particularly common in Novi, Michigan, is to serve it in a sausage bun with a melted slice of Pepper Jack cheese; this is often referred to as a 'Jack Brat'.

Within the US, bratwurst, while not strictly a regional cuisine, is strongly identified with areas of the US where German and other Northern European immigrants settled in large numbers, like Sheboygan, Wisconsin, which is informally known as the "Bratwurst Capital of America". The city celebrates "Sheboygan Bratwurst Days", a community festival held on the first Thursday through Saturday of August each year. Bratwurst is especially popular in a region stretching from Chicago, Illinois up through Wisconsin into Minnesota; Milwaukee, Wisconsin is also a center of bratwurst appreciation. Johnsonville Foods, the nation's largest bratwurst maker, is based in Johnsonville, Wisconsin. Other traditional Wisconsin brat manufacturers include Klement's Sausage Company and Usinger's, both of which are based in Milwaukee.

The city of Madison, Wisconsin, holds an annual festival billed as the "World's Largest Brat Fest". The four-day charity event sees tens of thousands of brats sold by "celebrity" cashiers, usually local television, radio, and government personalities. Brat Fest's self-proclaimed world record is 189,432 brats consumed during the 2004 event.

Another town with German-American roots is Bucyrus, Ohio, which is known for its unique recipe incorporating caraway seed. It holds a bratwurst festival annually in mid-August attracting over 100,000 visitors annually. A Bucyrus-style bratwurst is served split on a rye bun with sauerkraut, mustard, and chopped white onions.

Anyone ordering a bratwurst in the United States, particularly in the midwest, is likely to receive the aforementioned Bucyrus-style brat, which is about 1" in diameter, is brown-red in color and includes spices and caraway seed.

Vegetarian sausages can be made from tofu, gluten or from a combination of both. As both tofu and gluten do not have a strong taste of their own all the usual spices for Bratwurst can be used for vegetarian bratwurst. The consistency of vegetarian bratwurst is often close to indistinguishable from bratwurst made of meat but some types are slightly more compact or less juicy and sausages primarily made of gluten can be distinctly more rubbery.

• The "Wurstkuchl" in Regensburg, Germany is the oldest bratwurst-restaurant still existing. It was established shortly after 1146 and has been serving Bratwurst to dock workers. Today it mostly serves as a tourist attraction but still roasts bratwurst the traditional way.

• A bratwurst mascot can be seen racing around the field following the sixth inning of all Milwaukee Brewers home games in the Sausage Race. The race pits several varieties of Klement's Racing Sausages against one another, including a hot dog, an Italian sausage, a Polish sausage, and a chorizo sausage (added in 2006).

• During World War I, when anti-German sentiment ran high, bratwurst was called "liberty sausage".

• Bockwurst
• Wurst mart

• World's Largest Brat Fest
• Bucyrus, Ohio's Bratwurst Festival
• Bratwurst recipe of 60% Pork, 40% Veal and spices
• Bratwurst recipe of veal, pork fat and spices
• Bratwurst recipe of at least 75% lean pork, 25% lean beef and spices
• First German Bratwurst - Museum (auf Deutsch)
• Thüringer Bratwurst (auf Deutsch)