Brats Sausage: Complete Guide to Selection, Cooking & Serving

Bratwurst, commonly shortened to ‘brats,’ are fresh pork sausages originating from Germany, traditionally made with coarsely ground meat, mild seasonings like nutmeg and marjoram, and cooked before consumption. Unlike smoked sausages, brats require thorough cooking to an internal temperature of 160°F (71°C) for food safety and optimal texture.

Understanding what makes brats sausage unique begins with recognizing their German heritage and culinary purpose. These fresh sausages differ significantly from pre-cooked varieties like kielbasa or andouille. The name ‘bratwurst’ literally translates to ‘fried sausage’ in German, indicating their intended cooking method. Authentic brats contain at least 72% pork with a fat content around 15-20%, creating their characteristic juicy texture when properly prepared.

The Origins and Evolution of Bratwurst

Bratwurst has been documented in German culinary records since the 14th century, with regional variations developing across Germany. The Thuringian bratwurst received Protected Geographical Indication status from the European Union in 2004, recognizing its specific production methods. In America, brats became popular through German immigrants, particularly in Wisconsin where they’ve become a cultural staple. Today, American-style brats often contain a higher fat percentage than traditional German versions to accommodate grilling methods.

What Distinguishes Brats From Other Sausages

Several key characteristics set brats apart from similar sausages:

Sausage Type	Meat Composition	Cooking Status	Flavor Profile	Texture
Bratwurst	Primarily pork (sometimes veal)	Fresh, requires cooking	Mild herbs (marjoram, nutmeg)	Soft, juicy when cooked properly
Knackwurst	Pork and beef blend	Pre-cooked	Strong garlic flavor	Firm snap
Andouille	Pork, heavily smoked	Pre-cooked	Spicy, smoky	Firm
Kielbasa	Pork or pork/beef blend	Often pre-cooked	Pepper-forward	Dense

Types of Brats You'll Encounter

While traditional pork brats remain most common, modern variations have expanded the category significantly:

• Traditional Pork Brats – The classic version with 70-80% pork, mild seasoning, and natural casing
• Beer Brats – Marinated or cooked in beer, adding complexity to the flavor profile
• Chicken or Turkey Brats – Leaner alternative with adjusted seasoning to compensate for less fat
• Smoked Brats – Pre-cooked version that only requires heating, differing from traditional fresh brats
• Breakfast Brats – Made with pork sausage seasoning, often containing sage and maple

Selecting Quality Brats: What to Look For

When purchasing brats, examine these quality indicators:

• Freshness – Should have no grayish discoloration and feel firm but yielding
• Casing integrity – Natural casings should be intact without tears or excessive wrinkling
• Ingredient list – Top-quality brats list only meat, fat, salt, spices, and natural preservatives
• Fat distribution – Visible small flecks of fat throughout the sausage
• Color – Pale pink to light red (avoid grayish or brown spots)

Perfect Cooking Techniques for Brats Sausage

Mastering brat preparation requires understanding proper cooking methods. Contrary to popular belief, boiling brats in beer before grilling often leaches flavor and creates a mushy texture. The optimal approach combines gentle cooking with finishing over higher heat:

1. Par-cooking method: Simmer brats in warm (not boiling) liquid like beer, broth, or apple cider at 160-180°F for 10-15 minutes to ensure even cooking without splitting
2. Direct grilling: Cook over medium heat (350-375°F) for 15-20 minutes, turning frequently, until internal temperature reaches 160°F
3. Cast iron method: Sear on stove over medium heat for 5 minutes per side, then finish in 350°F oven for 10 minutes

Avoid piercing brats with forks during cooking—use tongs instead to prevent precious juices from escaping. The casing should develop a golden-brown color with slight blistering when properly cooked.

Avoiding Common Bratwurst Cooking Mistakes

Even experienced cooks make these frequent errors when preparing brats sausage:

• High-heat searing first – Causes casing to split before interior cooks through
• Boiling vigorously – Makes casings tough and forces out flavorful fats
• Skipping temperature check – Raw pork sausage must reach 160°F for safety
• Overcrowding the grill – Creates steam that prevents proper browning
• Slicing to check doneness – Releases juices and dries out the sausage

Traditional and Creative Serving Suggestions

While the classic brat served in a steamed bun with sauerkraut and mustard remains popular, numerous serving options exist:

• Classic Wisconsin style – Split-top bun with grilled onions, mustard, and optional sauerkraut
• Bratwurst sandwich variations – Try pretzel buns, add caramelized onions, or substitute stone-ground mustard
• Breakfast brats – Serve with eggs, hash browns, and maple syrup for a hearty morning meal
• Brat bowls – Slice cooked brats over sauerkraut with melted cheese and potatoes
• Appetizer presentation – Cut into bite-sized pieces for skewers with peppers and onions

Ideal Side Dishes and Beverage Pairings

Complement your brats with these traditional and modern pairings:

Category	Traditional Pairings	Modern Variations
Side Dishes	Sauerkraut, German potato salad, red cabbage	Apple-fennel slaw, roasted sweet potatoes, grilled corn
Condiments	Mustard (Dijon, stone-ground), horseradish	Beer cheese sauce, spicy aioli, fruit chutneys
Beverages	German lagers, pilsners, wheat beers	Cider, dry rosé, hoppy IPAs

The acidity in sauerkraut or apple-based sides cuts through the richness of the pork, while malty beers complement the sausage’s savory notes. For non-alcoholic options, try fermented ginger beer or tart cherry juice.

Storage and Food Safety Guidelines

Proper handling ensures your brats sausage remains safe and flavorful:

• Refrigerate raw brats within 2 hours of purchase at 40°F or below
• Use within 1-2 days of purchase or freeze for longer storage
• When freezing, wrap individually then place in airtight container (keeps 1-2 months)
• Never thaw at room temperature—use refrigerator, cold water, or microwave methods
• Cooked brats should be consumed within 3-4 days when refrigerated

Always use a food thermometer to verify brats reach 160°F internally. Discard any sausage with sour odor, slimy texture, or grayish color.