Bratwurst is a type of sausage that originated in Germany, and the spices used to make it vary from region to region. Some recipes call for a more complex spice mixture, while others require a fairly simple combination of seasonings. The most well-known varieties of bratwurst hail from the German region of Bavaria; namely, from the Bavarian towns of Nuremberg and Coberg. However, the Sheboygan style of Bratwurst is very popular in America. Traditionally, bratwurst is made with pork and veal, is grilled or pan-fried and is served with grainy mustard, sauerkraut and potato salad.
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Nuremberg Bratwurst Spices
Making traditional Nuremberg bratwurst calls for a complex mixture of spices. Typically, ginger, nutmeg, allspice, caraway seed, celery seed and cardamon are used, in addition to salt and pepper. This version has a sweeter taste than most other styles of bratwurst, and is typically pan-fried.
Coberg Bratwurst Spices
Coberg bratwurst is known for its rustic appearance; it is generally course in texture and involves less seasoning than Nuremberg-style bratwurst. The spice mixture for Coberg bratwurst is traditionally only salt, pepper, nutmeg, and lemon zest. This style of bratwurst is usually grilled over pine cones, which imparts an earthy flavor.
Sheboygan Bratwurst Spices
The American version of bratwurst--commonly referred to as Sheboygan bratwurst--originates from Sheboygan County, Wisconsin. Sheboygan bratwurst is popular in the Midwest and is widely found at tailgate gatherings. The spice mixture for Sheboygan bratwurst commonly includes ginger, nutmeg, salt and pepper. While some prefer to boil Sheboygan-style brats in beer, purists believe that grilling is the proper cooking method.