According to Wikipedia, Bratwurst is a sausage usually composed of veal, pork or beef. The plural in German is Bratwürste.
The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.
The following link to the Wikipedia page has some interesting info on the types & history of brats.
Wikipedia - Bratwurst
My brother lives in Wisconsin, where cooking brats is an art and a science. He makes his own venison brats that are so delicious! I prefer them grilled, with mustard of any kind.
Speaking of mustard, here's a recipe that I copied from the web several years ago. I can't figure out where I copied it, so if the recipe is yours, just let me know & I'll post credit. And whoever you are, THANK YOU! This stuff rocks!
MUSTARD BEER BUTTER
Mustard beer butter goes well with grilled pork and pork products, especially sausages. That’s not to rule out grilled chicken or fish. Unwrap the roll and cut it crosswise into ½ inch thick slices. Place a slice on the hot grilled food.
This recipe will go great with sausage! What can be a better combo? This recipe brings together sausage, mustard, and beer! To reinforce the mustard flavor use three types: seed, powder, and prepared. The choice of the prepared mustard is up to you, a French mustard will give you a different flavor than a honey mustard … pick your choice. It will make for a great combo either way!
- 2 teaspoons yellow mustard seeds
- 2 teaspoons black mustard seeds
- ¼ cup finely chopped shallots
- ½ cup dark beer
- 2 teaspoons wine or distilled white vinegar
- 2 teaspoons mustard powder
- 2 tablespoons prepared mustard, or more to taste
- 8 tablespoons (1 stick) salted butter, at room temperature
- Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature.
- Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed.
- Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.