Juicy, snappy grilled beef sausages seasoned with marjoram, caraway, and white pepper — the classic German bratwurst made entirely with beef.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper-lined tray or bread roll
Garnishes: mustard stripe, fried onions
Accompaniments: sauerkraut, Kartoffelsalat, Brötchen
Instructions
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1
Heat a charcoal grill or grill pan to medium-high heat.
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2
Lightly oil the grill grates. Place beef bratwurst on the grill.
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3
Grill for 10-12 min, turning frequently, until evenly browned and the internal temperature reaches 75°C (165°F).
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4
Do not prick the sausages — this releases precious juices.
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5
Serve in a crusty Brötchen with a generous stripe of German mustard.
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6
Accompany with warm sauerkraut and Kartoffelsalat.
Did You Know?
Germany has over 1,500 varieties of sausage, and the bratwurst tradition is so revered that the city of Nuremberg has documented bratwurst regulations dating back to 1313.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- tongs
Garnishing
mustard stripe, fried onions
Accompaniments
sauerkraut, Kartoffelsalat, Brötchen
The Story Behind Rinderbratwurst
The bratwurst tradition dates to medieval Germany, with the oldest recorded bratwurst ordinance from Thuringia in 1404. Beef bratwurst has been made in Germany for centuries, particularly in regions with large cattle herds. Today, beef bratwurst is widely available and prized for its robust, meaty flavor and satisfying snap.
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