Summary: Coarse pork sausages seasoned with marjoram and caraway, pan-fried or grilled gently until golden. Serves 6, ready in 25 minutes.
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Category: Pork, German Cuisine
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Quick overview
- Dish: Bratwurst – German Grilled Sausage
- Category: Pork, German Cuisine
- Cuisine: German (Thuringia, Franconia, Nuremberg)
- Main ingredient: Pork shoulder, 1 kg (coarse ground)
- Guide: 12 Most Famous German Dishes
- Total time: 25 minutes (15 min preparation + 10 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 200 g)
- Key technique: Grilling or pan-frying
- Preparation types: Grilling, pan-frying
- Dietary info & allergens: Contains gluten, sulphites, mustard
- Suitable for: Quick dinner, barbecue, Oktoberfest party
- Nutrition (per portion): 480 kcal, Protein: 24 g, Fat: 38 g, Carbohydrates: 6 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Wheat beer, light lager, apple juice
- In short: A coarse pork sausage seasoned with marjoram, cooked gently so it stays juicy.
- Last updated: 25 September 2026
WAGUU says: “A good Bratwurst needs two things: coarse meat and gentle heat. Everything else is a matter of taste.”
Key facts
| Prep time: | 15 min |
| Cook time: | 10 min |
| Temperature: | Medium heat |
| Servings: | 6 |
At a glance
Six coarse pork sausages, seasoned with salt, pepper, marjoram and a touch of caraway, pan-fried or grilled gently until golden brown on all sides. Served with a hard roll, sweet mustard and potato salad. This is the everyday German sausage, and it is best when it is not rushed.
Ingredients
Base servings: 6 • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork shoulder | 1000 g | coarse ground, 20 % fat |
| Pork fat | 150 g | minced |
| Fine sea salt | 18 g | |
| White pepper | 3 g | freshly ground |
| Dried marjoram | 5 g | |
| Caraway seeds | 3 g | crushed |
| Natural sausage casings | 6 pcs | hog casings, 28–32 mm |
Why you will love this recipe
- Ready in 25 minutes: From fridge to plate, including cooking.
- Simple seasoning: Salt, pepper, marjoram and caraway – nothing else needed.
- Versatile: Grill, pan-fry or cook in broth – all three work.
Why it works: Coarse ground pork with 20 % fat gives the sausage its juicy texture. Gentle heat keeps the casing intact, so the juices stay inside. Marjoram and caraway are the traditional German pair – the marjoram gives a slightly floral note and the caraway a warm, earthy one.
Recipe overview
Prep: 15 min | Cook: 10 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: German
Detailed method
Overall progress: 0 % done
Phase 1: Mixing the filling – 10 min
Equipment: Large bowl, wooden spoon or stand mixer with paddle
1. Combine the ground pork, minced pork fat, salt, pepper, marjoram and caraway in a large bowl. Mix with your hands or a wooden spoon until the seasoning is evenly distributed. Do not overwork the mixture – overmixing makes the sausage dense.
VKB: The mixture is uniform in colour and feels slightly sticky. A small pinch fried in a pan tastes well seasoned.
Before you continue:
Fry a small teaspoon of the mixture in a pan and taste it before filling the casings. This is your only chance to adjust the seasoning.
Phase 2: Filling the casings – 10 min
Equipment: Sausage stuffer or piping bag, hog casings
2. Soak the natural casings in cold water for 10 minutes, then rinse them inside and out. Slide a casing onto the stuffing tube and fill it with the meat mixture, twisting the casing into 15 cm lengths. Do not overfill – the sausages should feel firm but not tight.
VKB: The sausages are evenly filled, with no air pockets. The casing is smooth and slightly taut.
Before you continue:
If the casing bursts while filling, remove the meat, patch the casing with a small piece of new casing or re-soak it, and start again. Overfilled sausages will burst during cooking.
Phase 3: Cooking the sausages – 10 min
Equipment: Large frying pan or grill
3. Heat a large frying pan over medium heat (or prepare a grill). Add the sausages and cook for 8–12 minutes, turning every 2–3 minutes, until they are evenly browned and cooked through. Do not prick the sausages – this releases the juices.
VKB: The sausages are golden brown on all sides and firm to the touch. When cut, the juices run clear.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Sausage stuffer | 1–2 L capacity | Piping bag with a wide nozzle | Overfilling bursts the casings |
| Large frying pan | 28–30 cm | Grill or griddle pan | A crowded pan steams rather than browns the sausages |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per portion | Per 6 portions |
|---|---|---|---|
| Energy | 240 kcal | 480 kcal | 2880 kcal |
| Fat | 19 g | 38 g | 228 g |
| of which saturates | 7 g | 14 g | 84 g |
| Carbohydrates | 3 g | 6 g | 36 g |
| of which sugars | 0.5 g | 1 g | 6 g |
| Protein | 12 g | 24 g | 144 g |
| Salt | 0.9 g | 1.8 g | 10.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Ask your butcher to grind the meat coarsely for you. A coarse grind gives the sausage texture and keeps it juicy.
- Tip 2: Chill the meat mixture for 30 minutes before filling. Cold fat fills more evenly and the sausage stays firm.
- Tip 3: If you do not want to make your own, buy fresh bratwurst from a German deli and use the cooking method below.
- Tip 4: Cook the sausages in beer for 10 minutes before frying. The beer adds flavour and helps keep them moist.
Scientific background
Sausages are an emulsion of meat, fat and water held together by salt-soluble proteins. When you mix the meat with salt, the proteins dissolve and bind the fat. This is why the mixture feels sticky. Cooking gently at medium heat keeps the emulsion stable – too high a heat breaks it, and the sausage becomes dry and crumbly. The marjoram and caraway are traditional German seasonings that help mask the natural richness of the pork.
Fine dining – professional techniques
- Plate composition: Three sausages on a warm plate with a spoonful of potato salad and a dollop of sweet mustard.
- Texture contrasts: The crisp casing against the soft potato salad.
- Temperature contrast: Sausages hot, mustard at room temperature.
- Aromatic additions: A few sprigs of fresh marjoram on the plate.
Sensory radar
- Appearance: Golden-brown sausages with a crisp casing.
- Aroma: Roast pork, marjoram and a hint of caraway.
- Taste: Savoury, salty, slightly herbal.
- Texture: Crisp skin, juicy meat inside.
Pairing
- Beer: A Bavarian wheat beer or a light lager.
- Wine: A light red or a dry white.
- Non-alcoholic: Cold apple juice or sparkling water.
Preparation variations
- Nuremberg bratwurst: Make smaller, thinner sausages and serve three or six per portion with sauerkraut.
- Beer-braised: Simmer the sausages in a covered pan with 250 ml of beer for 10 minutes before frying.
Allergens and dietary information
Contains: gluten, sulphites, mustard (in the mustard served) • Gluten: check the casings and any filler • Not suitable for: low-fat diets, low-sodium diets
Suitable for
Quick dinner, barbecue, Oktoberfest party, picnic
Substitution catalogue
- Pork shoulder: Veal shoulder or a mix of pork and beef
- Marjoram: Oregano or thyme (different flavour)
- Caraway: Fennel seeds or cumin (different flavour)
FAQ
Do I have to make my own sausages?
No. Buy fresh bratwurst from a German deli or supermarket and use the cooking method in phase 3.
Why do my sausages burst?
The heat is too high, or the casings were overfilled. Cook over medium heat and do not prick the sausages.
Can I cook bratwurst in the oven?
Yes. Roast at 180 °C for 20–25 minutes, turning once. They will be slightly drier than pan-fried or grilled sausages.
What is the difference between Thuringian and Nuremberg bratwurst?
Thuringian bratwurst is larger, coarser and seasoned with caraway and marjoram. Nuremberg bratwurst is smaller, finer and seasoned mainly with marjoram.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Two sausages per person is enough. • 10+ people: Grill in batches and keep warm in a low oven (100 °C) covered with foil.
Sides and serving
- Potato salad – southern or northern version (not part of the recipe)
- Hard bread roll – traditional (not part of the recipe)
- Sweet mustard – classic condiment (not part of the recipe)
Serving: Serve three sausages per portion on a warm plate with potato salad and a bread roll. Put mustard on the table.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat in a covered pan with a splash of water for 5 minutes, or eat cold in a sandwich.
Author: WAGUU Petr & Team • Published: 28 Sep 2026
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Guide: 12 Most Famous German Dishes
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Common mistakes
- Cooking over high heat: The casings burst and the meat dries out. Use medium heat and turn often.
- Pricking the sausages: This releases the juices and makes them dry. Do not prick them.
- Overmixing the meat: Overworking the mixture makes the sausage dense and rubbery. Mix until just combined.
- Overfilling the casings: Sausages that are too tight will burst during cooking. Leave a little slack.