Happy National Bratwurst Day!
We know you didn’t need a reason to celebrate bratwurst, but August 16 is National Bratwurst Day! So feel free to stock up on some fresh brats and your favorite sides to enjoy this delicious meat.
A little background, bratwurst originated in Germany in the 14th century as an economical way for butchers to combine different types and cuts of meat into one delicacy. The term “bratwurst” is made of two German words – “braten,” which means “to fry” and “wurst,” which means “sausage.”
Bratwursts are made from pork, veal, or beef. Over the centuries, cultures around the world have embraced varieties of the brat, especially in Europe and the United States. In Germany, brats are often served as a snack food, often in pubs, with sides of sauerkraut or potato salad and dense rye bread or pretzels.
It is also thought that hot dogs originated from brats served during world fairs in New York City and Chicago. Food vendors serving brats on the street found it economical and delicious to wrap the bratwurst in bread and put the sides or condiments on top of the meat instead of on the side.
There are as many ways to cook bratwurst as there are varieties. Here is a simple version to inspire your next meal. Also visit our online store to order our authentic and savory bratwurst.
Delicious Brats: Need a satisfying, hot meal you can cook in less than 30 minutes? Pull out your cast-iron skillet or a thick bottomed pot and get ready to sear and boil some brats.
4 brats
Half an onion, chopped
½ cup of broth, beer, or water
Cooking oil
Over medium heat, add cooking oil to your pan with the seasonings of your choice. Add onions to cook.
Poke holes in the brats so they won’t burst and add them to the skillet or pot. Cook the brats over medium heat for about 4 minutes on each side.
Next, add water, beer, or broth and cover the brats. Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees fahrenheit.
Remove the lid and the brats from the skillet and continue cooking the onions with salt while the liquid evaporates. Serve the sausages topped with the onions and your favorite mustard.
