History of Bratwurst


The bratwurst sausage has a long and rich history. Sausage recipes go back as early as 228 AD, but the first documented evidence of the Bratwurst dates to 1313 in the Franconian city of Nuremberg, Germany. The name “bratwurst” comes from the German words “brat,” which means without waste, and “wurst,” which means sausage. This name reflects the traditional composition of bratwursts, which often included a combination of meat scraps in response to Germany’s harsh winters and sometimes scarce food supplies.


Traditionally, Bratwurst is a kind of sausage made from beef, veal, or pork and enclosed in a natural casing. This sausage is usually fried, grilled, or seared and served with various toppings such as sauerkraut, horseradish, and mustard. One of the most common German preparations of the Bratwurst comes served with a German roll or bun, with grainy mustard and grilled onions.


Despite its humble origins, bratwursts have become a popular food for people worldwide. Brats have a lot of variety today, including specialty flavors, shapes, sizes, and casings. Unsurprisingly, Bratwurst is a favorite in Germany, Europe, and the United States, especially in the Midwest and places like the Amana Colonies in Iowa.


If you’re craving a taste of authentic German-style Bratwurst, you’re in luck! Check out our selection of all-beef bratwursts in the Burger & Brat bundle or as an add-on option and experience the delicious history of this classic sausage.