Austrian Bratwurst

Overview

Austrian raw Bratwurst is a fresh pork or veal sausage defined in the Austrian Food Book as a raw Bratwurst branch. It is sold uncooked and is distinct from Austria's many scalded sausages and from German regional Bratwurst specifications.

The cut

Identity and terminology

The Austrian designation rohe Bratwurst means raw frying sausage. The national guidance allows pork or veal with bacon and seasoning, using ordinary salt or nitrite curing salt. It is an Austrian bratwurst rather than a German standard.

Composition and characteristics

The filling is generally fine-to-medium, pale when made with ordinary salt and pinker if curing salt is used. Pork, veal and bacon provide a rich but relatively mild base, commonly seasoned with pepper, marjoram, nutmeg, mace or garlic.

Production and process

Meat and bacon are chilled, minced, seasoned and stuffed into edible casing. It is not scalded during manufacture, so the consumer must cook it completely. Modern use of curing salt affects colour but does not make the raw sausage ready to eat.

History and regional forms

Austrian sausage terminology developed through the codification of established butcher practice in the Österreichisches Lebensmittelbuch. Regional butchers produce their own Bratwurst styles, but the raw branch is a recognised national category rather than a protected town product.

Use, storage and related products

It is fried or grilled and served with mustard, bread, potatoes or sauerkraut. It should be separated from Austrian Augsburger, Käsekrainer and cooked Bratwurst forms.