Bratwurst – different varieties of fried sausage

Just as no social event in the Czech Republic or Slovakia can do without sausages, it is hardly possible to organise similar events in Germany without offering Bratwurst. The number of Bratwurst varieties available on the market is as high as the total number of sausage varieties that can be found in the Czech Republic. They differ not only from district to district but sometimes also from village to village, and there may even be individual producers, generally traditional butchers, producing different varieties in a single town or village. German-type Bratwurst is unusual for people in Central Europe, because they are not of the traditional red cured colour; they are produced with table salt only, and for that reason the heated sausage batter has a white to grey colour. Bratwurst products come in many varieties, coarse-grained, finely comminuted, or finely comminuted meat emulsion with coarse-grained (4 – 5 mm) visible fatty particles. This article aims to explain the peculiarities, production principles and individual types of this meat product. The results of a sensory evaluation of selected products will be presented in conclusion.