How to make Bratwurst

Why cooks start here

Bratwurst is cooked the way Thuringia and Franconia cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Bratwurst, a beloved staple of German cuisine, hails from the regions of Thuringia and Franconia, where it is prepared in a straightforward and unpretentious manner. It's a dish that finds its place on tables year-round, celebrated for its simplicity and the comfort it brings. This version captures the essence of home cooking, where butter or clarified butter is used freely, and the salt is seasoned instinctively by hand, without a hint of apology for indulging in seconds. The Bratwurst should have a juicy, savory bite with a hint of sweetness from sautéed onions, accented by the tang of sauerkraut and the sharpness of German mustard. The sausages develop a delicate crispness on the outside while remaining tender within, making each mouthful a delightful contrast of textures. Serve these alongside a hearty helping of sauerkraut and a dollop of mustard for an authentic taste experience.