{"id":8637,"date":"2019-07-07T16:14:59","date_gmt":"2019-07-07T21:14:59","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=8637"},"modified":"2023-09-27T11:59:13","modified_gmt":"2023-09-27T16:59:13","slug":"bratwurst","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/bratwurst\/","title":{"rendered":"Bratwurst: My Best Recipe For The Iconic German Sausage"},"content":{"rendered":"

Almost everybody loves bratwurst and the few folks that don’t simply can’t be trusted.<\/span><\/p>\n

The bratwurst is a funny thing.\u00a0 One one hand, this is a classic German sausage with a cult like following.\u00a0 One the other hand, this is a sausage with more than 50 regional variations and has no “true” recipe.\u00a0 The “brat” in the name of this sausage has the German meaning of “minced meat” so technically any minced meat sausage meets this definition.<\/span><\/p>\n

Typically a brat is a fresh (uncooked) sausage with a coarse texture.\u00a0 However, there are regional varieties that are emulsified and others that are smoked.<\/span><\/p>\n

Let me show you how I make this sausage along with a few different ways of cooking and what to serve with it.<\/span><\/p>\n

\"Grilled<\/span><\/p>\n

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