Legendary bratwurst.
There are approximately 1,500 varieties of German sausage in Germany, half of which belong to what we call "sausages". The Germans themselves call sausages "sausages", Würstchen, as a diminutive of Wurst - sausage. And the juiciest, most aromatic, hot with smoke is the legendary Bratwurst.
What is bratwurst?
Bratwurst (variants: Bratwurst, German Bratwurst, Rostbratwurst, Röster) is the German name for grilled sausages. The name "Bratwurst" appeared in the Middle Ages from the combination of two German words "brät" (roast) and "wurst" (sausage). Traditionally, they are made from pork, beef, or veal, exclusively in a natural casing.
A bit of history
Culinary historians claim that the birthplace of fried sausage originates in the German region of Thuringia, where a sausage museum has been opened. Others argue that the invention belongs to the Celts. And the very first mention of this product dates back to 1313, when the Council of the Franconian city of Nuremberg, a recognized center of bratwurst production to this day, described the recipe for this product. Later, bratwurst began to be produced in other German regions. And in each with its own characteristics. For example, in Nuremberg, the fried sausage Nürnberger Bratwürste is much smaller - about the length and thickness of an adult's thumb, and in Franconia, such a sausage is made long and thin. However, there is also something that unites them, the famous sausages do not have the traditional red color of the product, salted with the addition of nitrite, it is produced only with the use of table salt, for this reason, the finished product is white or gray when cut. Minced meat for bratwurst is highly diverse. It can be made from coarsely ground or finely ground meat, or in the form of a meat emulsion, in which 4-5 mm lard is added to the picture. In total, today there are more than 40 types of bratwurst.

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