{"id":6928,"date":"2016-01-28T22:49:22","date_gmt":"2016-01-28T22:49:22","guid":{"rendered":"https:\/\/blogs.transparent.com\/german\/?p=6928"},"modified":"2016-01-28T22:49:53","modified_gmt":"2016-01-28T22:49:53","slug":"the-bratwurst","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/german\/the-bratwurst\/","title":{"rendered":"The Bratwurst!"},"content":{"rendered":"

The\u00a0Bratwurst<\/em> is one of the first things you will link to Germany. It designates by itself not a specific sausage, but a more general recipe: meat, minced together with herbs and spices, which\u00a0is either pressed into a\u00a0Darm\u00a0<\/em>(intestine) of a pig or a lamb, or shaped in hot water. This sausage is then brewed and grilled in a fry pan or on a grill.<\/p>\n

There are many, many different varieties, though the most famous ones are the\u00a0N\u00fcrnberger Bratwurst <\/em>and the\u00a0Th\u00fcringer Bratwurst<\/em>.<\/p>\n

The\u00a0N\u00fcrnberger Bratwurst<\/em><\/strong><\/a><\/p>\n

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6 N\u00fcrnberger on a Zinnteller (tin plate) (Image by poolle at Flickr.com under license CC BY 2.0)<\/p><\/div>\n

Also simply called\u00a0N\u00fcrnberger<\/em>, these Bavarian sausages are rather short. At a mere 7-9 cm (3-4 inches), it is normal to eat more than just one at a time. When put in a\u00a0Br\u00f6tchen\u00a0<\/em>(roll), it is normal to put three in –\u00a0Drei in an Weggla<\/em>, as it is said in the local dialect. The porc sausage\u00a0typically\u00a0contains salt, pepper and marjoram as main herbs and spices, and the\u00a0Metzger\u00a0<\/em>(butcher) is free to add a sprinkle of some other spice.<\/p>\n

The\u00a0Original N\u00fcrnberger Rostbratwurst<\/em>, as it is officially named, is protected as a gesch\u00fctze geographische Angabe\u00a0<\/em>(g.g.A<\/em>) (Protected Geographical Indication (GPI, or more frequently the French acronym IGP)) by the EU. This also means that there\u00a0are\u00a0strict requirements for this sausage: it has to follow the recipe laid down by the city of\u00a0N\u00fcrnberg, and the sausage has to be produced in the municipal area of N\u00fcrnberg. \u00a0The city has many centuries-old restaurants that serve the original\u00a0N\u00fcrnberger Bratwurst.<\/em><\/p>\n

The\u00a0Th\u00fcringer Bratwurst<\/em><\/strong><\/p>\n

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Th\u00fcringer Rostbratwurst (Image by ChristianBier at Commons.wikimedia.org under license CC BY SA 3.0)<\/p><\/div>\n

This at least 15 cm (6 inches) long sausage is also protected as\u00a0a\u00a0g.g.A.\u00a0<\/em>Its origin dates back hundreds of years. The main meat is porc, but sometimes also veal or beef. It is typically spiced with salt, pepper, cumin, marjoram and garlic. Originally, 51% of the ingredients had to be from the region\u00a0Th\u00fcringen<\/em>. However, this requirement\u00a0was revoked in 2011.<\/p>\n

Where does the\u00a0Bratwurst\u00a0<\/em>come from?<\/strong><\/p>\n

This question is hard to answer, since the idea to put some spices and minced meat into an intestine is thousands of years old. It started with the Franks, and from there was developed further in Germany. Especially in the middle ages, the\u00a0Bratwurst\u00a0<\/em>got more of a German identity.<\/p>\n

The name\u00a0Bratwurst\u00a0<\/em>has a more certain origin, however.\u00a0Brat\u00a0<\/em>comes from the Old High German\u00a0word\u00a0Br\u00e4t<\/em>, which refers to minced meat, which is made into a\u00a0Wurst<\/em>, a sausage. Nowadays, the word\u00a0Bratwurst\u00a0<\/em>is thought to refer to the verb\u00a0braten<\/em>, which means to fry, since this is how you prepare a\u00a0Bratwurst<\/em>.<\/p>\n

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The\u00a0Bratwurst is one of the first things you will link to Germany. It designates by itself not a specific sausage, but a more general recipe: meat, minced together with herbs and spices, which\u00a0is either pressed into a\u00a0Darm\u00a0(intestine) of a pig or a lamb, or shaped in hot water. This sausage is then brewed and grilled…<\/p>\n

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