Bratwurst, sometimes called brats, is a German fresh sausage made by stuffing a casing with spiced ground pork, beef or veal or a combination of all three. It is highly spiced with caraway seeds, marjoram white pepper and allspice. Bratwurst is usually pan fried, grilled, smoked, baked or cooked in broth or beer. Bratwurst may be served with sides of sauerkraut, potato salad, or with spicy German mustard and other condiments often eaten with hot dogs, on brötchen, a bread roll, and accompanied with beer.

The original German Bratwurst is believed to come from Thuringia, small bratwursts originate in Nuremberg, Germany and the more common longer, thicker form of Bratwurst may be found almost anywhere in Germany. The name Brat is an Old High German word, brät-, meat without waste and -wurst, or sausage. Cooking sausage is one of the oldest cooking techniques. “Apicus Cookery”, the first recorded cookbook, from approximately 228 AD has sausage recipes in it.http://www.kitchenproject.com/german/Bratwurst/history.htm In Germany the bratwurst is referred to as "The German Fast Food Meal".http://www.bratfest.org/historyofbratwurst.htm The city of Madison, Wisconsin, holds an annual "World's Largest Brat Fest" on Memorial Day Weekend.http://www.bratfest.com/ The "Wurstkuchl" in Regensburg, Germany is the oldest bratwurst-restaurant still existing. It was established in 1146. Today it serves as a tourist attraction.http://www.historicgermany.com/3278.html

• 2 and 1/2 pounds medium ground veal
• 2 and 1/2 pounds medium ground pork butt
• 1 teaspoon salt
• 3 teaspoons white pepper
• 2 teaspoons mace
• 1 cup water
• 2 teaspoons nutmeg
• 1 cup milk-soaked breadcrumbs

1. Combine all ingredients and mix well.
2. Stuff into synthetic or animal casing.
3. Twist off into four or five inch lengths.
4. Refrigerate for up to two days.

• Fry
• Broil
• Barbecue
• Boil