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Coburger Bratwurst

Also Known As:  Coburger

A coarse, 10-inch sausage made from pork and a minimum of 15% beef. It is traditionally seasoned with only salt, pepper, nutmeg, and lemon zest. It is the only sausage in Germany made with raw eggs, which is included as a binding agent.

Wurst Category:  Bratwurst

Good for Grilling?  Yes

Specialty of:  Coburg in Bavaria (Bayern

Good as coldcuts (sliceable)?  No

Spreadable?  No

Eat this wurst warm?  Yes

Specialty of :  Coburg in Bavaria (Bayern

Serving & Cooking Suggestions
In Germany, the Coburger Bratwurst is grilled over a pine-cone fire. However, to grill your bratwurst, any grill will do fine. The bratwurst can also be browned in a pan with a little oil or butter. It tastes good served on a bread roll (Brötchen), topped with mustard, with potato salad on the side. It also goes well with sauerkraut, hearty bread, and a good glass of beer. Alternatively, the Coburger Bratwurst can also be cooked in hot, not boiling, water for 5 minutes.

More Information & Cooking Tips

Information on Grilling

History
There is a long standing dispute over the exact origin of the Coburger Bratwurst. One story dates the bratwurst to "Fat Tuesday" (Fastnacht) in the year 1498, in which two bratwurst were given to the poor and children of Coburg. Another story says that the bratwurst was first created in the year 1530, when it was prepared for Martin Luther and various elected officials, who were journeying through the city of Coburg. In 1827, the bratwurst was mentioned in a letter from the composer Karl Friedrich Zelter to his friend Johann Wolfgang von Goethe: "Since 6:00am, I have watched from my hotel window bratwurst being grilled over 10 different fires, so if this letter smells like grilled bratwurst, you know where it comes from. I've been told that over 10,000 bratwurst are grilled in the two market days every week here - that means every soul in Coburg gets one bratwurst per week."

 






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