Bratwurst

Bratwurst is a grilled German sausage of minced pork, usually served in a roll with mustard. The Brat- in the name goes back to Old High German brāto, lean meat — it was only later confused with braten, "to fry" — and the sausage is a fixture of German markets, football grounds and Christmas stalls.

What it actually is

Minced pork (sometimes veal) is seasoned — marjoram, caraway, nutmeg and pepper are common — and filled into a natural casing, then grilled over charcoal or pan-fried until browned and juicy. Regional styles vary widely: the Nürnberger is small and finger-sized — the classic serving, 3 im Weggla, is three of them in a roll — while the Thüringer is long and coarse.

How it's served

• In a roll (Brötchen) with mustard — handheld and classic.
• On a plate with sauerkraut and potato salad or bread.
• As 3 im Weggla — three small Nürnberger sausages in one roll, with mustard.

Currywurst, sliced sausage with curry-ketchup, is a dish of its own, not the standard way to serve Bratwurst.

Writing it on a menu

• Name the regional style (Nürnberger, Thüringer…) — it sets the size and seasoning.
• Offer a choice of mustard (sweet Bavarian or sharp) — it matters to guests.
• Note it is pork; a veal or veggie version should be flagged.
• Say what the allergens and nutrition refer to: wheat comes from the roll and mustard from the condiment, so a plain sausage on a plate may contain neither — check the recipe, as some sausages add binders such as breadcrumbs or milk powder. The nutrition figures describe the sausage alone, without the roll or mustard.