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1800s-present - German immigrant butchers and German American sausage makers
Bratwurst is older than the American brat on a bun. German immigrants carried regional sausage-making traditions to the United States, where Midwestern butcher shops, especially in Wisconsin, made fresh bratwurst part of everyday cooking and community events.
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Difficulty
Moderate
Prep time
35 minutes
Cook time
15 minutes
Total time
50 minutes
Servings
6 servings
Region
German American communities and the Upper Midwest
Era introduced
1800s-present
Introduced by
German immigrant butchers and German American sausage makers
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In Germany, bratwurst varies by region; in the United States, it became especially tied to German American communities and Wisconsin sausage culture. This archive version gives a small-batch fresh bratwurst formula that can be shaped as patties if casings and a stuffer are not available. The seasoning should be savory and aromatic, not hot: white pepper, nutmeg, ginger, marjoram, and a little milk for tenderness.
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